ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
SLOW-ROASTED LAMB SHOULDER AND ROOT VEGETABLES
Slow-Roasted Lamb Shoulder with Root Vegetables is a classic Irish feast. The lamb shoulder is moist and tender after a long, slow roasting and the vegetables are cooked to perfection. Serve with a sauce made from the intensely flavorful pan juices
Provided by Pat Nyswonger
Categories Main Dish
Time 4h
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F.
- Brush the surface of the lamb with olive oil then season well with salt and pepper. Set a Dutch oven over medium heat and when it is hot, place the lamb shoulder in a Dutch oven, fat side down, and sear to a golden brown. Remove from the heat, turn the shoulder over, bone side down and pour the beef broth around the sides.
- Add the sliced garlic, sage sprigs, thyme bundle and the bay leaves. Place the lid on the pot and transfer it to the oven. Roast for 20 minutes, then reduce the heat to 300°F and continue to roast for an additional 3 hours.
- Remove the pot from the oven and add the vegetables around the sides of the lamb shoulder, pour in the white wine or broth and replace the lid. Return the pot to the oven and continue to roast for an additional 30 minutes or until the vegetables are just tender but still slightly firm.
- Remove the pot from the oven, discard the bay leaves, sage and thyme bundle. Transfer the meat to a serving platter and arrange the vegetables around the lamb. Cover the platter with foil and keep warm while making the sauce.
- Spoon off as much of the accumulated fat as possible from the pan liquid, reserving 2-3 tablespoons for the sauce. Pour the remaining liquid from the pot through a mesh strainer set over a dish. There should be about 1 1/2 cups of liquid, if not add additional broth, water or wine.
- Add the reserved fat to a small saucepan set over medium heat, stir in the flour and cook for 1 minute. Stir in the pan liquid and bring to a boil, remove from the heat, whisking until smooth and slightly thickened. Transfer the sauce to a dish or pitcher and serve with the lamb and vegetables.
Nutrition Facts : Calories 498 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 23 grams fat, Fiber 8 grams fiber, Protein 32 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 892 grams sodium, Sugar 12 grams sugar
SLOW COOKED LAMB SHOULDER WITH ROAST VEGETABLES
Make and share this Slow Cooked Lamb Shoulder With Roast Vegetables recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
- For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.
Nutrition Facts : Calories 901.2, Fat 55.6, SaturatedFat 23.7, Cholesterol 182.8, Sodium 299.7, Carbohydrate 46.2, Fiber 8.7, Sugar 10.3, Protein 50.3
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
More about "slow roasted lamb shoulder and root vegetables food"
SLOW ROAST SHOULDER OF WELSH LAMB WITH VEGETABLES …
From kitchensanctuary.com
SLOW BRAISED LAMB SHOULDER WITH WINTER ROOT VEGETABLES
From myfoodbook.com.au
SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES
From food.com
5/5 (2)Total Time 4 hrs 15 minsCategory One Dish MealCalories 1188 per serving
KAREN MARTINI'S ROAST LEG OF LAMB ON ROOT VEGETABLES - GOOD FOOD
From goodfood.com.au
15 SLOW COOKER MEAT RECIPES HEALTHY - SELECTED RECIPES
From selectedrecipe.com
SLOW-ROASTED SHOULDER OF LAMB, BRAISED SUMMER VEGETABLES AND
From bbc.co.uk
WHAT VEGETABLES GO WITH ROAST LAMB (15 VEGGIES) – HAPPY …
From happymuncher.com
SLOW-ROASTED LAMB SHOULDER WITH ROOT VEGETABLES | SLOW ROASTED …
From pinterest.com
ROAST SHOULDER OF LAMB WITH ROASTED ROOT VEGETABLES
SLOW ROASTED LEG OF LAMB WITH ROOT VEGETABLES - TSIONIZM
From tsionizm.com
SLOW-ROASTED LAMB SHOULDER AND ROOT VEGETABLES
From pinterest.com
SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
SLOW-COOKED LAMB SHOULDER WITH ROASTED VEGETABLES
From foodlustpeoplelove.com
SLOW COOKED LAMB SHOULDER WITH ROOT VEGETABLES: BACK …
From youtube.com
SLOW-COOKED LAMB SHOULDER WITH ROOT VEG AND HOMEMADE MINT …
From riverford.co.uk
LAMB AND ROOT VEGETABLE TAGINE - SLOW COOKER RECIPES - CROCK POT
From goodhousekeeping.com
SLOW ROAST LAMB SHOULDER WITH ROOT VEG BOULANGèRE - WAITROSE
From waitrose.com
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