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 SHOULDER OF LAMB WITH ROASTED VEGGIES
This is a Jamie Oliver recipe that we make often. I have also used butterflied leg of lamb successfully.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 200°C (400°F).
- Rub leg with oil, salt and pepper.
- Put into roasting tray.
- Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
- Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
- Tuck remaining herbs under the meat.
- Pour tinned tomatoes over the top, followed by the wine.
- Cover tray tightly with double layer of foil.
- Put into oven, turning down temperature to 170°C (300°F).
- Cook 3.5 to 4 hours.
Nutrition Facts : Calories 1187.9, Fat 81.2, SaturatedFat 35, Cholesterol 270.5, Sodium 282.7, Carbohydrate 23.7, Fiber 4.8, Sugar 10.3, Protein 65.9
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"
ROAST LAMB SHOULDER WITH SPRING VEGETABLES
Here is a simple and gorgeous main dish that both celebrates spring and tastes like it. The perfect meal for a long, lazy afternoon or a Sunday evening. Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint. Favas, peas, asparagus and artichokes sparkle alongside.
Provided by David Tanis
Categories dinner, main course
Time 2h20m
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 502 milligrams, Sugar 8 grams
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