Best Incredible Slow Roasted Shoulder Of Lamb Recipes

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SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER



Slow Roasted Rosemary Garlic Lamb Shoulder image

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

Categories     Lamb     Roast

Time 3h45m

Number Of Ingredients 12

1.8kg / 3.5 lb lamb shoulder (bone in) ((Note 1))
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered ((no need to peel))
1 head garlic (, cut in half horizontally)
3 garlic cloves (, cut into slivers)
8 sprigs rosemary
1 cup water
2 tbsp flour
2 cups beef broth ((or 1 cup red wine + 1 cup water))
Salt and pepper

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 ROAST SHOULDER OF LAMB WITH VEGETABLES AND CIDER GRAVY



Slow roast shoulder of lamb with vegetables and cider gravy image

This incredible slow-roasted shoulder of lamb is cooked with the veggies - all in the same pan! Served with an easy cider gravy this succulent lamb is a real crowd pleaser.

Provided by Nicky Corbishley

Categories     Dinner

Number Of Ingredients 14

2-2.2 kg (4.4 - 4.8 lbs) shoulder of lamb
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried rosemary
4 medium red-skinned potatoes (chopped into large chunks (no need to peel))
10 small carrots (peeled with trimmed tops)
10 shallots (peeled)
½ butternut squash (peeled and sliced into 1cm-thick half-moons)
12 sprouts
200 g (4oz) tenderstem broccoli
150 ml (1/2 cup plus 2 tbsp) cider ((hard cider if you're in the US))
300 ml (1 1/4 cups) lamb stock
2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water to make a slurry

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.

Nutrition Facts : Calories 789 kcal, Carbohydrate 56 g, Protein 36 g, Fat 47 g, SaturatedFat 18 g, Cholesterol 122 mg, Sodium 685 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS



Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens image

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

1 (2.2-pound) shoulder of lamb
Olive oil
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves
1 1/2 pounds peeled potatoes, cut into large chunks
3 large carrots, peeled and cut into small chunks
1/2 a large rutabaga, peeled and cut into small chunks
6 tablespoons butter
1 tablespoon all-purpose flour
2 cups good-quality hot chicken or vegetable stock
2 heaped tablespoons capers, soaked, drained and chopped
1 large bunch fresh mint, leaves picked
2 tablespoons red wine vinegar
1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops
or cavolo nero, leaves separated, stalks finely sliced

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"

INCREDIBLE SLOW-ROASTED LAMB



Incredible Slow-Roasted Lamb image

Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly.

Provided by Baz231

Categories     Lamb/Sheep

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 kg leg of lamb (or shoulder)
1 bunch fresh rosemary
olive oil
1 bulb of garlic, unpeeled, broken into cloves
salt & pepper (optional)
1 tablespoon plain flour
375 ml good quality chicken stock
1 bunch of fresh mint, finely chopped
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
  • Meanwhile, 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 tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
  • Place the lamb in the tray 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 aluminium foil and place in the barbecue with the hood closed (or in the oven).
  • Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
  • As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
  • Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
  • Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
  • Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
  • Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
  • Shred the lamb with forks to serve.

Nutrition Facts : Calories 705.8, Fat 45.8, SaturatedFat 19.5, Cholesterol 225.2, Sodium 281.9, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 64

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