INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEG & GREENS
A decent shoulder of lamb is amazing however you cook it - this way's simple and does the meat proud
Provided by Jamie Oliver
Categories Mains Jamie at Home British
Time 4h25m
Yield 6 with leftovers
Number Of Ingredients 16
Steps:
- Preheat the oven to full whack.
- Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
- Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
- Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours - it's done if you can pull the meat apart easily with two forks.
- Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
- When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
- Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
- Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
- Put a large pan of salted water on to boil for your greens.
- Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
- Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
- Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
- Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining 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!
Nutrition Facts : Calories 649 calories, Fat 40.8 g fat, SaturatedFat 18.5 g saturated fat, Protein 36.9 g protein, Carbohydrate 35.6 g carbohydrate, Sugar 12.4 g sugar, Sodium 1.4 g salt, Fiber 9.2 g fibre
SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER
Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Make Crazy Crunchy Roast Potatoes while the lamb is resting!
Provided by Nagi | RecipeTin Eats
Time 3h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 240°C/465°F (220°C fan forced).
- Rub the lamb with the olive oil, salt and pepper.
- Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
- Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
- Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
- Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
- Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
- Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
- Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
- Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
- Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!
Nutrition Facts : ServingSize 398 g, Calories 575 kcal
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
SLOW ROASTED LAMB SHOULDER
Slow roasted boneless lamb shoulder! This crowd-pleasing meat is slowly cooked to perfection in the oven, it is flavourful, tender and the meat literally melts in your mouth.
Provided by Ajoke
Categories lamb Main Course
Time 3h10m
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C/425F and prep the remaining ingredients. Cut the shallots into halves and the garlic bulb into two width-wise. You do not need to peel the garlic and shallots. Place the shallots and half of the garlic bulb in the casserole dish along with thyme and rosemary. Reserve the remaining garlic and some few springs of rosemary and thyme for later.You do not need to unroll the lamb before cooking as it can be cooked with the strings tied.
- Place the lamb on a chopping board and rub olive oil all over it, then proceed to season generously it with salt and black pepper.
- Place the lamb skin side up and over the aromatics, then sprinkle the remaining garlic, rosemary and thyme over the lamb. Pour the beef stock at the bottom of the pot, cover the pot with its lid and place it in the oven. Reduce the temperature to 170C/340/ gas mark 3 and roast for 3 hours for tender pull apart meat or as specified on the label of the meat packaging. 30 minutes before the end of the cooking time, remove the lid of the pan/dish and allow it to cook in the oven for the remaining time.
- Remove the lamb from the oven, transfer the roasted lamb to a warm plate/platter and rest for at least 20 minutes covered with an aluminium foil before carving.
Nutrition Facts : Calories 242 kcal, Carbohydrate 7 g, Protein 33 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 101 mg, Sodium 173 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SLOW ROASTED SHOULDER OF LAMB
Deliciously soft and tender, pull apart Slow Roasted Shoulder of Lamb - Baked in the oven, low and slow with a herb coating giving a crunchy crust. Full of the flavour of rosemary, mint, garlic and lemon this Slow Roasted Shoulder of Lamb recipe is a real crowd pleaser.
Provided by Sarah Barnes
Categories Main Course
Time 4h10m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 140C.
- Blitz together the mint, rosemary, parsley, garlic, lemon (zest only!), cumin, sun-dried tomato paste, salt and pepper and olive oil.
- Add more olive oil if needed to make a smooth paste. Rub all over the lamb shoulder in a lidded casserole dish.
- Put the lid on and cook for about 4 hours, until the meat pulls apart with a spoon.
Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Protein 32 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 100 mg, Sodium 283 mg, Fiber 1 g, ServingSize 1 serving
NEIL PERRY'S SLOW-ROASTED LAMB SHOULDER
The shoulder rack is particularly succulent and, therefore, very well suited to slow-roasting. The only accompaniment required here is about a kilo of Dutch cream or kipfler potatoes, peeled, sliced into 5mm-thick rounds and steamed until tender. Season them, add a drizzle of extra-virgin olive oil and arrange on a platter with the lemon wedges, to use as a bed for the shredded meat. Serve with lashings of aioli.
Provided by Neil Perry
Categories Lunch
Time 2h
Yield SERVES 8
Number Of Ingredients 11
Steps:
- 1. The night before, trim the excess fat from the edges of the shoulders. Mix the spices, sea salt and extra-virgin olive oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, then refrigerate overnight. 2. Remove the lamb from the refrigerator 2 hours before cooking. 3. Preheat the oven to 130C fan-forced (150C conventional). Place the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Add 125ml water. 4. Use two sheets of foil joined together to make a tent over the lamb, then cook for 2.5-3 hours. Reduce the heat to 110C fan-forced (130C conventional) and cook for 4 more hours. 5. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, leaving the foil on, before shredding the meat from the bone. Serve atop the potatoes and accompany with lemon, ground pepper and aioli. Find more of Neil Perry's recipes in the Good Food New Classics cookbook. Buy Now
SLOW ROASTED SHOULDER OF LAMB
This slow cooked shoulder of lamb is a definite melt-in-the-mouth recipe that needs roughly 7 hours to roast. Combines lamb with balsamic onions. Divine!
Provided by Michelle Minnaar
Categories Main Course
Time 7h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C (fan 170°C/350°F/gas 4).
- Heat the oil in a large ovenproof casserole dish and brown the lamb shoulder on both sides.
- Remove the lamb and season it generously on both sides.
- Gently fry the onions in the same dish for 5 minutes, or until softened.
- Arrange the garlic halves and rosemary on top of the onions then place the lamb on top.
- Cook for one hour in the oven.
- Remove the casserole from the oven, then pour in the red wine, balsamic vinegar, port and stock.
- Reduce the oven temperature to 130°C (fan 110°C/265°F/gas mark ½), and return the meat to the oven.
- Cook for 5 hours with the lid on.
- Remove the lid and continue to cook for the last 1 hour.
- Place the casserole on to a low heat to reduce any excess liquid. Baste the lamb with this during the reducing, along with the onions, Just be careful they don't stick or burn.
Nutrition Facts : ServingSize 1 serving, Calories 479 calories, Sugar 5.1 g, Sodium 167 mg, Fat 31.6 g, SaturatedFat 7.8 g, Carbohydrate 13.7 g, Fiber 2.8 g, Protein 29.5 g, Cholesterol 97 mg
SLOW-ROASTED LAMB SHOULDER
This perfectly-tender slow-roasted lamb shoulder is paired with a sweet and slightly sour sauce, providing a welcomed acidic balance to the rich meat.
Provided by Anna Theoktisto
Time 3h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Stir together salt, sugar, pepper, and fennel in a small bowl. Rub mixture all over lamb. Place lamb in a large Dutch oven or other ovenproof heavy-bottomed pot and carefully pour in boiling water. Cover, transfer to oven, and bake until lamb is very tender, 3 to 3½ hours.
- Remove pot from oven and uncover. Increase oven temperature to 500°F. Stir brown sugar and ¼ cup of the vinegar into juices around the lamb and return to oven. Roast, uncovered, until lamb is browned and vinegar mixture begins to reduce, about 10 minutes, watching closely to prevent burning.
- Transfer lamb to a rimmed baking sheet. Transfer pot to stovetop and bring vinegar mixture to a boil over medium-high. Cook, occasionally spooning off and discarding fat from surface, until sauce reduces, about 5 minutes. (There should be about ⅔ cup sauce.) Stir in remaining 1 tablespoon vinegar.
- To serve, pull lamb shoulder apart into large pieces and place on a platter. Spoon sauce over top and garnish with parsley.
SLOW ROASTED GREEK SHOULDER OF LAMB
Slow roasted Greek shoulder of lamb will be the juiciest, most incredible roast you have ever had. Foolproof, with minimal effort and maximum flavour, and so tender you won't even need a knife to carve it.
Provided by Recipe Winners
Categories Meat and Chicken
Time 5h15m
Number Of Ingredients 13
Steps:
- preheat oven to 200c (390f) on bake, not fan
- keep aside a little of the preserved lemon for garnish
- in a small bowl add all ingredients except lamb and mix to a paste
- spread 3 layers of tin foil, then another 3 layers of foil facing the opposite way
- place lamb on foil and rub marinade all over top and bottom
- wrap foil very tightly around lamb
- sit lamb on a trivet, or cake rack in a baking dish
- place in preheated oven on middle shelf for 10 minutes
- reduce oven temperature to 130c (260f) and cook for 5 hours
- carefully unwrap the foil and drain juices into a small saucepan
- cover lamb with foil
- reduce jus on medium heat until it reduces a little (about 10 minutes)
- pour jus into a serving jug
- sprinkle parsley, preserved lemon and currants over lamb
- serve and enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SLOW-ROASTED LAMB SHOULDER
Lamb shoulder is a tender, affordable cut of meat and also one of the most important meats of the Spanish cuisine. The combination of briny ingredients and slow-roasting technique make this a juicy, elegant holiday centerpiece.
Provided by Seamus Mullen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
- Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
- After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.
SLOW ROAST LAMB SHOULDER
How to cook your family the best lamb roast dinner. This recipe shows you how to slow roast a lamb shoulder joint in the oven, for 3 ½ to 5 hours at a low temperature. Slow cooked to the point where the tender meat falls off the bone. Extra flavour and glaze are given from a mint jelly marinade added near the end of cooking time. Lamb is roasted in stock which creates the base for a delicious minted lamb gravy.Instructions are for half shoulder lamb, however, can also be used for a whole shoulder lamb joint, with extra oven roasting time. Measurements are given in both UK, metric and US, imperial.
Provided by Luke and Kay - Flawless Food
Categories Dinner
Time 4h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 150°C fan / 170°C / Gas mark 3 / 325°F Place onion disc's in the middle of a roasting tin with garlic and thyme scattered around.
- Pour oil over both sides of the lamb shoulder and rub in with your hands
- Place on onions fat side up, season the lamb with more thyme, salt and pepper
- Add the stock around the lamb (do not pour over the lamb)
- Cover the whole tray with foil cook at 150°C fan / 170°C / Gas mark 3 / 325°F for 3 hours (remember this cooking time is for a 1kg - 1.5 kg, half lamb shoulder, see notes section for roasting time, if using a larger, whole shoulder)
- Remove tray halfway through cooking. Shut oven door, lift foil and use a spoon or baster to pour the stock over the lamb. Recover with foil and cook for the remaining time.
- Spoon on the mint jelly and rub all over the top.Remove from roasting tin and place in another tray to continue cooking for 30 minutes leaving uncovered at the same temperature.
- Remove onions and garlic (you can keep for serving with roast if desired).Use a sieve to pour stock and juices through from the tin into a jug.Place the jug in a bowl of ice to help cool it down quicker. Once cooled enough place in the freezer to encourage the fat to harden.
- Once finished remove lamb and loosely cover with foil. Allowing it to rest whilst cooking roast dinner side dishes
Nutrition Facts : Calories 412 kcal, Carbohydrate 16 g, Protein 38 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 121 mg, Sodium 141 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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.
GREEK SLOW ROASTED LAMB SHOULDER
Greek Slow Roasted Lamb Shoulder
Provided by bestrecipesuk
Categories Summer Days Sunday Roasts
Time 5h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.
- In a bowl add the marinade ingredients and mix through until fully combined.
- Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered.
- Wrap the lamb tightly in the foil. Place on a rack within a roasting tin. Roast in the oven for 10 minutes.
- Now reduce the heat to 130°C/110°C fan assisted/Gas mark 1/2 and roast for a further 5 hours. Carefully unwrap the foil and add the juices to a pan, place over a medium heat for about 10 minutes until reduced. Meanwhile, cover the lamb in foil and set aside.
- To serve, pour the jus into a serving jug, sprinkle the lamb with parsley and preserved lemons. Serve with Greek Salad, roasted potatoes, pitta and/or seasonal vegetables. Enjoy!
SLOW-COOKED LAMB SHOULDER
This is a great dish to cook when you have guests for Sunday lunch - just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Preheat the oven to 130C/275F/Gas 1.
- In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.
- Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.
- Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.
- Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.
- When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.
- Serve with French beans (or any green vegetable of your choice).
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ROASTED LAMB SHOULDER, SLOW-COOKED IN THE OVEN
From whereismyspoon.co
Reviews 3Calories 736 per servingCategory Beef, Pork And Lamb
- Preheat the oven to 240 degrees Celsius/ 460 degrees Fahrenheit. Remove the silver skin on the under side of the lamb shoulder using a small sharp knife.
- Place the lamb shoulder, skin side up, in a roasting pan. Sprinkle it generously with salt and pepper, rub the spices lightly into the piece of meat and place the roasting dish in the oven. Roast the lamb shoulder at this temperature for 15 minutes.
- Lower the heat to 180 degrees Celsius/ 360 degrees Fahrenheit and continue slow cooking the shoulder of lamb for 3 hours.
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From bbc.co.uk
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- Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes.
- Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over.
- Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well.
- Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil.
- Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board.
- To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning.
- Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.
SLOW COOKER LAMB SHOULDER - THE AUSSIE HOME COOK
From aussiehomecook.com
Cuisine AustralianTotal Time 8 hrs 30 minsCategory Dinner, Lunch
SLOW ROASTED LAMB SHOULDER WITH HOMEMADE HARISSA - FOOD & …
From foodandwine.com
5/5 Total Time 8 hrsServings 6
- In a spice grinder, finely grind the caraway, coriander and cumin seeds. In a microwave-safe bowl, cover the ancho chiles with water and microwave at high power for 2 minutes. Let cool slightly, then transfer the softened chiles and 2 tablespoons of the soaking liquid to a blender. Add the ground spices, paprika, lemon juice, the 2 whole garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa until smooth.
- Set the lamb in a medium roasting pan and rub 1/2 cup of the harissa all over the meat; let stand at room temperature for 2 hours or refrigerate overnight.
- Preheat the oven to 325°. Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes.
- Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
SLOW-COOKED LAMB SHOULDER | LAMB RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 10Total Time 4 hrs 20 minsCategory MainsCalories 370 per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek.
- Halve the fresh tomatoes. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray.
- Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one.
- Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.
TENDER SLOW COOKER LAMB SHOULDER (WITH GRAVY)
From whereismyspoon.co
4.6/5 (16)Calories 529 per servingCategory Beef, Pork And Lamb
- Peel and cut the carrots and the onions into chunks and place them in the crock pot. Add about ½ teaspoon fine sea salt and pepper.
- If the shoulder doesn’t fit in the slow cooker, you will have to divide it at the joint. Trim all excess fat from meat, I do trim a lot of it and I also remove the thick layer of fat on top. Rub well with salt, pepper and dried rosemary. If using fresh rosemary, leave out the dried one.
- Make deep slits into the lamb using a sharp thin knife, take care not to pierce all the way through the meat. Stuff the holes with slivers of garlic. If using rosemary or anchovies, cut them into tiny bits and use to fill the cavities as well.
- Arrange the meat in the cooker over the veggies. Pour the wine and the stock around the meat, but not on top of it.
SLOW COOKER LAMB SHOULDER - SLOW COOKER CLUB
From slowcookerclub.com
Ratings 13Calories 371 per servingCategory Main Course
- Add the chopped veg and a sprig of rosemary to the slow cooker. Sprinkle over 3 tbsp of cornflour.
- Following cooking the lamb there will be a lot of fat sat on top of the gravy in the slow cooker. Use a meat baster to remove it (transfer it to a bowl and bin it once cooled, don't put it down the drain).
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- Heat oil in a large, flameproof casserole dish on medium-high heat. Sear the lamb until browned all over then set aside.
- In the same pan add the onion, leek and garlic and cook for a few minutes until softened. Add the wine and cook until reduced by half before adding he stock, star anise and fresh herbs.
- Return the lamb to the pot, cover with a lid and transfer to the oven for 2 ½ to 3 hours or until tender and falling apart when pulled at with a fork.
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Estimated Reading Time 1 min
AGA SLOW ROAST SHOULDER OF LAMB RECIPE | BEVERLEY GLOCK ...
From store.beverleyglock.com
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From lcbo.com
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From nigella.com
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From properfood.ie
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From telegraph.co.uk
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From cookbookreview.blog
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