Incredible Roasted Shoulder Of Lamb With Smashed Vegetables And Greens Recipes

SLOW ROAST SHOULDER OF LAMB WITH VEGETABLES AND CIDER GRAVY

Steps:

• Preheat the oven to 180C/350F. Place the lamb in a large baking tin and score the fatty bits of the lamb lightly with a sharp knife.
• Rub on one tablespoon of the olive oil, then sprinkle on half of the salt, pepper and rosemary (1/2 tsp of each). Cover the tin with foil (tent it over the lamb, so it's not actually touching the lamb) and place in the oven for 3 hours (this will give you well-done but juicy lamb. Cook for 2 hours 15 minutes if you like your lamb a little more rare).
• After 3 hours, remove the foil and baste the lamb.
• Arrange the potatoes in the tin around the lamb. Drizzle the remaining oil onto the potatoes and sprinkle on half of the remaining salt, pepper and rosemary (1/4 tsp of each).
• Place back in the oven to cook, uncovered for 15 minutes
• Open the oven and turn the potatoes. Add the carrots, shallots, butternut squash and sprouts. Turn them in the oil and meat juices to coat, then place back in the oven for a further 15 minutes.
• Open the oven and add the broccoli. Turn to coat in the oil and meat juices and sprinkle the remaining salt, pepper and rosemary (1/4 tsp of each) onto all of the vegetables. Place back in the oven for a final 15 minutes.
• Remove from the oven and place the lamb and vegetables on a warm serving plate, then cover with foil and leave to rest for 10 minutes whilst you make the gravy.
• Add the cider to the meat juices in the roasting pan (alternatively you can transfer the meat juices from the roasting pan to a saucepan - scrape it clean so you get all the flavouand boil for 5 minutes until reduced by half.
• Add the stock and bring back to the boil. Slowly pour in the cornflour and water mixture whilst stirring until the gravy has thickened. Give it a little taste and add a little salt and pepper if required.
• Remove the foil from the lamb and serve with the cider gravy.

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEG & GREENS

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!

ROAST LAMB SHOULDER WITH SPRING VEGETABLES

Steps:

• Season lamb inside and out with salt and pepper. Smear interior with garlic paste and 3 tablespoons chopped mint. Press meat together in a long oval shape, then tie securely with butcher's twine. Drizzle with 1 tablespoon olive oil and massage evenly over roast. Leave at room temperature for 1 hour, or refrigerate for up to several hours, even overnight. (If refrigerating, bring to room temperature before proceeding.)
• Heat oven to 375 degrees. An hour or so before you plan to eat, put lamb on a rack in a roasting pan and cook for about 40 minutes, until an instant-read thermometer registers 125 degrees for medium rare. Let meat rest for at least 20 minutes (up to 45 minutes is fine) before slicing.
• Meanwhile, cook carrots in simmering salted water until just done, 5 to 7 minutes. Rinse in cold water to cool, then drain and reserve.
• In a wide, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high. Add onion and artichoke, if using, and season with salt and pepper. Let sizzle and color a bit, then reduce heat and cook for about 10 minutes, until onion and artichoke are softened. Stir in garlic. (You may prepare onions and artichoke up to this point in advance.) Turn off heat.
• About 5 minutes before serving, set heat under skillet to medium-high. Add fava beans, asparagus, carrots and snow peas. Season well with salt and stir gently to mix, then add 1/2 cup water and put on lid. Let cook for about 4 minutes more, until vegetables are done.
• Slice lamb and arrange on a large platter. Spoon vegetables around meat, sprinkle with parsley and remaining tablespoon of chopped mint.