Roast Shoulder Of Lamb Delia Smith 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.

ROAST LAMB WITH GARLIC AND ROSEMARY, AND ROSEMARY AND ONION SAUCE

Steps:

• Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper. Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1½ hours. After this, take the foil off and let it cook for another 30 minutes. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes. Meanwhile, make the Rosemary and Onion Sauce. In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes - it's important not to let them colour, so keep an eye on them. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much. Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk. Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes. Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half. Then re-heat gently, add the crème fraîche and pour it into a warmed serving jug. This recipe makes about 1 pint (570 ml) sauce. Need brush up on your gravy skills? Watch Delia's Perfect Gravy Video on this page

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS

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!
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BAKED LAMB WITH ROSEMARY, WITH REDCURRANT AND MINT SAUCE

Steps:

• First of all, crush the garlic and sea salt together to a purée, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later). Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer. Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug - the sauce doesn't need to be warm. When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.

SHOULDER OF LAMB

Steps:

• Preheat oven to full whack. Slash fat side of the lamb all over with a sharp knife. Lay half the rosemary sprigs 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. Place it on a 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 foil and place in the oven. turn the oven down immediately to 170C/325F/Gas 3 and cook for 4 hours - it's done if you can pull the meat apart easily with two forks.
• Boil the potatoes, swede and carrots until you can slide a knife into the swede easily. Drain and allow to dry in the steam then smash them up in the pan with most of the butter.
• Remove the lamb from the oven and place it on a chopping board. Cover it with tin foil and then a tea towel and leave it to rest. Put a large pan of salted water on to boil. Pour away most of the fat from the roasting tray, discarding any rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. Add the capers, turn the heat down and simmer for a few mins.
• Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute and then pour into a jug. Add the greens to the pan of boiling water and cook for 4-5 mins just to 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 infront of the guests.

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').