TENDER LAMB SHOULDER
Steps:
- Pour the dried chickpeas into a 30cm x 40cm roasting tray.
- Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar.
- Roughly chop the tomatoes, adding them to the tray as you go.
- Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper.
- Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.
- Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable - after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.
- To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.
Nutrition Facts : Calories 522 calories, Fat 26.7 g fat, SaturatedFat 10.2 g saturated fat, Protein 37.4 g protein, Carbohydrate 35.3 g carbohydrate, Sugar 5.8 g sugar, Sodium 0.7 g salt, Fiber 1.4 g fibre
ROSEMARY & GARLIC LAMB SHOULDER
Cooking a whole lamb shoulder is the perfect way to feed a crowd at Easter. The beauty of slow-cooking big joints like this is that you end up with lots of lovely leftovers to shred up and use up in salads, burritos, pastas - you name it.
Provided by Jamie Oliver
Categories Mains Easter treats Sunday lunch Potato
Time 5h
Yield 6 with leftovers
Number Of Ingredients 15
Steps:
- Remove the lamb shoulder from the fridge and allow to come up to room temperature.
- Preheat the oven at 200ºC/400ºF/gas 6.
- Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
- Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
- Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
- Place the lamb shoulder on top and roast for 20 minutes.
- Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
- Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
- Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
- Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
- Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
- To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
- Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
- Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
- Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.
Nutrition Facts : Calories 427 calories, Fat 16.5 g fat, SaturatedFat 6 g saturated fat, Protein 31.3 g protein, Carbohydrate 39.5 g carbohydrate, Sugar 16.2 g sugar, Sodium 0.4 g salt, Fiber 7.5 g fibre
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
TENDER LAMB SHOULDER
Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch.
Provided by Jamie Oliver
Categories Dinner, Main Course
Time 6h10m
Number Of Ingredients 1
Steps:
- Pour the dried chickpeas into a 30cm x 40cm roasting tray. Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. Roughly chop the tomatoes, adding them to the tray as you go. Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable - after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks. CALORIES 522kcal FAT 26.7g SAT FAT 10.2g PROTEIN 37.4g CARBS 35.3g SUGAR 5.8g SALT 0.7g FIBRE 1.4g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus
MARINATED LAMB
Provided by Jamie Oliver
Categories main-dish
Time 1h16m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
- Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
- Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
- Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
- To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
- Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
- Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.
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"
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
More about "jamie oliver lamb shoulder food"
SLOW-COOKED LAMB SHOULDER - JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 10Total Time 4 hrs 20 minsCategory MainsCalories 370 per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek.
- Halve the fresh tomatoes. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray.
- Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one.
- Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.
JAMIE OLIVER’S ROASTED LAMB SHOULDER: A PERFECT SPRING …
From 31daily.com
LAMB | JAMIE AT HOME | FOOD NETWORK
From foodnetwork.com
SPICY ROAST LAMB | JAMIE OLIVER - YOUTUBE
From youtube.com
JAMIE OLIVER SLOW-COOKED LAMB SHOULDER RECIPE - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER TENDER LAMB SHOULDER RECIPE WITH MOROCCAN RAS EL …
From pinterest.ca
LAMB SHOULDER CHOPS RECIPE JAMIE OLIVER - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER LAMB SHAWARMA RECIPES - FOOD NEWS
From foodnewsnews.cc
JAMIE OLIVER | SEARCH
From jamieoliver.com
JAMIE OLIVER MOROCCAN LAMB SHOULDER RECIPE - DEPORECIPE.CO
From deporecipe.co
JAMIE OLIVER 5 INGREDIENTS RECIPES LAMB SHOULDER - GET COOKING ...
From tpwrecipes.com
JAMIE OLIVER RECIPE SHOULDER OF LAMB / WATCH COOKING DIRECTIONS
From tpwrecipes.com
WOOLWORTHS - JAMIE OLIVER'S ULTIMATE LAMB SHOULDER
From myfitnesspal.com
JAMIE OLIVER-INSPIRED SUBLIME FOUR HOUR LAMB…
From joannafrankham.com
JAMIE OLIVER RECIPE: BBQ LEG OF LAMB WITH HERBS - FOOD NEWS
From foodnewsnews.cc
SLOW COOK LEG OF LAMB RECIPE JAMIE OLIVER | DEPORECIPE.CO
From deporecipe.co
WOOLWORTHS - JAMIE OLIVER'S LAMB SHOULDER CALORIES, CARBS
From myfitnesspal.com
LAMB RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From pinterest.ca
SLOW ROAST LAMB SHOULDER RECIPE JAMIE OLIVER | DEPORECIPE.CO
From deporecipe.co
JAMIE OLIVER BONELESS LAMB SHOULDER RECIPE : DOWNLOAD QUICK …
From sumo-d.com
SIMPLE LAMB STEW | QUICK AND EASY FOOD | JAMIE OLIVER
From youtube.com
SAVE WITH JAMIE: MOTHERSHIP SUNDAY ROAST LAMB | CBC LIFE
From cbc.ca
JAMIE OLIVER | SEARCH
From jamieoliver.com
JAMIE OLIVER RECIPES LAMB SHOULDER – GET RECIPE INSTRUCTIONS
From jenpros.com
JAMIE. OLIVER - LAMB SHOULDER CALORIES, CARBS & NUTRITION FACTS ...
From androidconfig.myfitnesspal.com
BEST VIDEO RECIPES FROM JAMIE OLIVER
From jamieoliver.com
JAMIE OLIVER - TENDER LAMB SHOULDER | QUICK & EASY FOOD
From mg-mg.facebook.com
JAMIE'S BALSAMIC LAMB SHOULDER WITH EASY MINT GRAVY | FOOD
From gulfnews.com
AROMATIC LAMB CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
BBQ SHOULDER OF LAMB / WATCH QUICK FOOD VIDEOS - JAMIE OLIVER …
From jamieoliverrecipes.eu.org
HOW TO COOK A LEG OF LAMB | JAMIE OLIVER - YOUTUBE
From youtube.com
JAMIE OLIVER SLOW COOKED LAMB SHOULDER : DOWNLOAD BASIC RECIPE …
From jamieoliverrecipes.eu.org
JAMIE OLIVER’S SLOW-ROASTED LAMB SHOULDER | THE STAR
From thestar.com
JAMIE OLIVER LAMB BACKSTRAP RECIPE - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER RECIPE LAMB SHOULDER – 24+ EASY FOOD VIDEOS
From sumo-d.com
JAMIE OLIVER TENDER LAMB SHOULDER RECIPE WITH MOROCCAN RAS EL …
From pinterest.ca
LAMB KLEFTIKO RECIPE JAMIE OLIVER - FOOD NEWS
From foodnewsnews.cc
LAMB RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
ROAST LAMB SHOULDER BONELESS : DOWNLOAD EBOOK FOOD VIDEOS
From jamieoliverrecipes.eu.org
JAMIE OLIVER RECIPE LAMB SHOULDER - DOWNLOAD RECIPE …
From tpwrecipes.com
JAMIE OLIVER'S PAN-SEARED LAMB WITH BASIL, NEW POTATOES AND
From goodfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love