ROASTED LAMB SHOULDER WITH ROSEMARY AND PAPRIKA RUB
Shoulder of lamb is quite fatty, but that's what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce.
Provided by Mary Berry
Categories Main course
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 220C/425F/Gas 7 (200C Fan).
- Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides.
- Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone.
- Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan.
- Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb.
LAMB SHOULDER ROAST IN THE OVEN
This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It's seasoned with robust spices, rosemary, and thyme. This is my fool-proof method to make roast successfully and without any marinating time.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.
- Marinade - In a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger. Set aside.Pro tip - The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.
- Lamb - Trim excess fat off the lamb and pat dry on all sides.Pro tip - If the lamb is wet the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.
- Generously rub the spice marinade all over the lamb making sure to rub the sides as well. Pro tip - You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.
- Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.
- Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven. Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.
- Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
- When it reaches desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
- Place the roasting rack on medium-low heat with 1/2 cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
- Then, add the flour and stir well bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary add a few tablespoons of water or broth as necessary.
- Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges and side salad like avocado, tomato, beet
Nutrition Facts : Calories 274 kcal, Carbohydrate 4 g, Protein 39 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 122 mg, Sodium 371 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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"
SUPER TENDER LAMB SHOULDER ROAST
I like this recipe because the meat is so tender, juicy and tasty. I got this recipe off a cooking show on TV. *The roast and baking tin must be covered completely with cooking foil until it is fully cooked. Takes about 4 hours to cook a shoulder that fits comfortably in a normal size household baking dish. It must be cooked slowly. Will serve 4-6 persons.
Provided by penguy01
Categories Vegetable
Time 4h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 170°C (340°F).
- Lightly cover bottom of baking pan with some cooking oil, I find it easier to do using a pastry brush. Completely cover oiled pan with fresh rosemary branches, leaving about 5 or 6 branches to put on top of the roast.
- Peel all the outer skin of the whole garlic knob and break off the cloves. Do not peel garlic cloves; spread about 3/4 of them over the rosemary on pan bottom.
- Place roast on top of this and lightly paint it with some more of the cooking oil, lightly sprinkle about 1 tablespoon of flour over the top of roast and gently rub it in with your fingers. Cover with the remainder of the rosemary and the garlic cloves. Completely cover pan with cooking foil and tuck it in firmly all around. Place into preheated oven and cook for approx 4 hours (depending on size of roast). Do not remove foil during cooking time, when cooked properly meat should be moist and tender and should also fall away from bone very easily.
- About 1 hour before roast is cooked peel potatoes and carrots. Cut into large cubes, put into saucepan with salt to taste and cook until it is soft enough to roughly mash.
- Whilst potato is cooking prepare silverbeet or spinach leaves. Cut off most of the white stalks and roughly chop green leaves. Place into cold water salted to taste. Bring to boil, turn heat to low and simmer for 5 minutes.
- When potato and carrot are cooked, drain off all the water & roughly mash. Mix with 3/4 tablespoon of butter, finely chopped fresh parsley and finely chopped mild onion. Place in warm serving dish. Place in warm oven (at 100 - 150 degrees Celsius to keep warm whilst preparing remainder of meal.
- Drain silverbeet or spinach of all water, mix in 1/4-tablespoon butter and 1/4 teaspoon of cracked pepper. Take 2 garlic cloves from the meat and gently squeeze until garlic comes out of its skin, mash it and put into silverbeet or spinach and mix thoroughly. Place into warm serving bowl and put into warm oven along side of potato & carrot.
- Remove roast from pan and place on warm serving dish, pull out all the bone that can easily be removed. Place Rosemary around meat to garnish. Remove all garlic cloves and put them to one side. Cover roast with cooking foil. Put into oven with vegetables to keep warm whilst making gravy.
- Pour off all but 1 tablespoon of juice from baking pan. Pick garlic cloves up in your fingers (careful they may still be a little hot) gently squeeze them and the cooked garlic will come out of the outer shell. Mash some of it (about 6-7 cloves) put into baking pan, mix in rest of flour, gently mix in the chicken stock so that you do not get any lumps. When this is done, place all the fresh mint into the gravy and put pan over a light to medium heat and stir continuously until it thickens. Turn heat down to lowest level and allow to simmer for 5 minutes, stirring occasionally.
- Serve your meal on warmed dinner plates and enjoy!
Nutrition Facts : Calories 2458.4, Fat 181.2, SaturatedFat 74.2, Cholesterol 555.2, Sodium 1152.2, Carbohydrate 62.6, Fiber 9.3, Sugar 9.9, Protein 138.9
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ROAST LAMB SHOULDER RECIPE | BON APPéTIT
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- Lightly score fat on lamb in a crisscross pattern at 1" intervals. Place lamb in a large roasting pan and season generously with salt and pepper, coating evenly on all sides. Sprinkle garlic and rosemary all over lamb and drizzle with oil and lemon juice.
- Using your hands, rub marinade into meat, making sure it’s completely coated. Arrange fat side up in pan. Cover very tightly with foil and chill for at least 2 hours or, preferably, overnight (the lamb will develop more flavor the longer it marinates).
- Preheat oven to 325°. Roast lamb, basting occasionally and adding water by 1/4-cupfuls if pan is dry, until meat is completely tender and pulling easily away from the bones, 4–4 1/2 hours (be sure to secure foil tightly around the roasting pan each time you finish basting the lamb).
- Remove lamb from oven and uncover. Preheat broiler. Broil lamb, basting occasionally, until fat is golden brown and crisp, 5–7 minutes.
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