INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEG & GREENS
A decent shoulder of lamb is amazing however you cook it - this way's simple and does the meat proud
Provided by Jamie Oliver
Categories Mains Jamie at Home British
Time 4h25m
Yield 6 with leftovers
Number Of Ingredients 16
Steps:
- Preheat the oven to full whack.
- Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
- Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
- Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours - it's done if you can pull the meat apart easily with two forks.
- Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
- When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
- Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
- Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
- Put a large pan of salted water on to boil for your greens.
- Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
- Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
- Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
- Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
- Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
Nutrition Facts : Calories 649 calories, Fat 40.8 g fat, SaturatedFat 18.5 g saturated fat, Protein 36.9 g protein, Carbohydrate 35.6 g carbohydrate, Sugar 12.4 g sugar, Sodium 1.4 g salt, Fiber 9.2 g fibre
INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS
In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.
Provided by Jamie Oliver
Categories main-dish
Time 4h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the lamb:
- Preheat your oven to full whack, (450 to 500 degrees F).
- Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
- For the vegetables:
- When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.;
- For the sauce:
- Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
- Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
INCREDIBLE SLOW-ROASTED LAMB
Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly.
Provided by Baz231
Categories Lamb/Sheep
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
- Meanwhile, slash the fat side of the lamb all over with a sharp knife.
- Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
- Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
- Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
- Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
- As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
- Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
- Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
- Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
- Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
- Shred the lamb with forks to serve.
Nutrition Facts : Calories 705.8, Fat 45.8, SaturatedFat 19.5, Cholesterol 225.2, Sodium 281.9, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 64
SLOW-ROASTED LAMB SHOULDER
Lamb shoulder is a tender, affordable cut of meat and also one of the most important meats of the Spanish cuisine. The combination of briny ingredients and slow-roasting technique make this a juicy, elegant holiday centerpiece.
Provided by Seamus Mullen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
- Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
- After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.
ROAST SHOULDER OF LAMB WITH MUSTARD AND RED CURRANT GLAZE
Make and share this Roast Shoulder of Lamb With Mustard and Red Currant Glaze recipe from Food.com.
Provided by David Harris
Categories Lamb/Sheep
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim excess fat from lamb.
- Combine mustard, jelly, garlic, oil, and say sauce.
- Brush glaze over lamb.
- Place lamb on rack over a baking dish.
- Add about 0.5 cup water to baking dish.
- Bake in a moderate oven, 180°F, basting frequently with pan juice for 1.5 hours or until done as desired.
- Stand keeping warm for 10-15 minutes.
- Serve glazed lamb with gravy.
Nutrition Facts : Calories 937.4, Fat 73.3, SaturatedFat 31.2, Cholesterol 240.4, Sodium 376.4, Carbohydrate 10.3, Fiber 0.3, Sugar 7.2, Protein 55.9
INCREDIBLE SLOW ROASTED SHOULDER OF LAMB
Steps:
- First, preheat your oven up as hot as it will go. 2Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern. 3Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - 4Scatter over half of the unpeeled garlic cloves 5Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands. 6Sprinkle with sea salt and black pepper and rub into the lamb. 7Scatter the rest of the rosemary and garlic cloves on top of the lamb. 8Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. 9Immediately turn the heat down to 170C (325F) or slightly lower if your oven is fan forced - I cooked mine at 160C in my fan forced oven. 10Cook for four hours.
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