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
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
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.
LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)
This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!
Provided by French Tart
Categories Lamb/Sheep
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
- Put 2 tablespoons water into the crock-pot and place the lamb inside.
- Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
- Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
- Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
- About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
- Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
- Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!
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