Matt Prestons Roast Shoulder Of Lamb Food

ROASTED SHOULDER OF LAMB

Steps:

• Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.

MATT PRESTON'S ROAST SHOULDER OF LAMB

Steps:

• Preheat oven to 180c.
• Add the oil and butter to a heavy-based roasting pan and heat until sizzling. Brown the meat on all sides then remove the pan from the heat, and the meat from the pan.
• Place the onions in the pan and stir them through the pan juices and fat. Place the lamb on top of the onions and place in the oven.
• After half an hour, add the garlic to the roasting pan. Turn the heat down to 120c.
• The lamb should be cooked after 90 minutes but is definately ready when it pulls apart easily.
• Remove the lamb from the pan, wrap in tin foil then cover with a newspaper and rest.
• Push the onions and garlic to the side of the pan, and place it on a medium heat. Pour in the wine and deglaze by scraping any brown and meaty bits off the bottom of the pan while the wine evaporates. Mix in the onions and garlic, pour all the pan contents into a tall vessel and blitz with a stick blender. Season with salt and pepper and coffee granules to taste.

THREE-HOUR SHOULDER OF LAMB

Steps:

• Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.
• Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.

SLOW-ROASTED SHOULDER OF LAMB

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').

ROAST SHOULDER OF LAMB WITH MUSTARD AND RED CURRANT GLAZE

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.