Rosemary Garlic Lamb Shoulder Recipes

SLOW ROAST LAMB SHOULDER WITH GARLIC AND ROSEMARY

Steps:

• Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
• Place the sliced onions in the base of a large roasting tin.
• Mix together the garlic, rosemary, olive oil, salt and pepper. Spread the garlic and rosemary mix all over both sides of the lamb shoulder.
• Place the lamb on top of the sliced onions and then pour in the red wine and water round the base of the lamb. (Don't pour the wine and water on top of the lamb or you will wash off all the garlic and rosemary!)
• Cover the lamb tightly with foil and place into your preheated oven. Roast for 4 hours.
• After 4 hours, turn your oven up to 220C / 200C fan / gas mark 7 / 425F. Take the lamb out of the oven and remove the foil. Return the lamb to the oven and roast for a further 30 minutes.
• After the final 30 minutes, take the lamb out of the oven and transfer onto a serving platter. Use the red wine / lamb juices in the tray to make my delicious Easy Lamb and Red Wine Gravy.
• Skim off any visible fat from the red wine and lamb juices left in the roasting pan.
• Crumble the stock cube into a jug. Add 2 tablespoons of cornflour and a splash of cold water and stir to make a smooth paste. Tip this mix into the roasting tray and stir to combine with the red wine and lamb juices.
• Sieve the gravy into a small saucepan and bring to the boil. Turn the heat down and simmer until thickened.
• Tip the gravy into a serving jug / gravy boat and serve with the lamb and all your favourite roast dinner sides.

ROSEMARY & GARLIC LAMB SHOULDER

Steps:

• Remove the lamb shoulder from the fridge and allow to come up to room temperature.
• Preheat the oven at 200ºC/400ºF/gas 6.
• Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
• Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
• Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
• Place the lamb shoulder on top and roast for 20 minutes.
• Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
• Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
• Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
• Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
• Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
• To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
• Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
• Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
• Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.

ROSEMARY AND THYME BRAISED LAMB SHOULDER

Steps:

• Roast lamb:
• Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
• Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
• Bring roast to room temperature (about 1 hour).
• Preheat oven to 350°F with rack in lower third.
• Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
• Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
• Make sauce:
• Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
• To serve:
• Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.