SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Slow-Cooked Shoulder of Lamb With Roasted Veggies image

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

2 1/4 kg lamb shoulder
olive oil
sea salt
fresh ground pepper
1 head garlic, broken into clove
fresh rosemary sprig
2 red onions, peeled and quartered
3 carrots, peeled and chopped
2 sticks celery, cut into pieces
1 large leek, trimmed and cut
800 g tinned whole tomatoes
2 bay leaves
fresh thyme sprig
4 ripe tomatoes, quartered
750 ml red wine

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

There are no comments yet!