Hello, I am Elise. Today, I will show you a way to prepare slow roasted lamb shoulder recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Slow roasted lamb shoulder Recipe
Slow roasted lamb shoulder is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Slow roasted lamb shoulder is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook slow roasted lamb shoulder using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Slow roasted lamb shoulder:
- Take The lamb
- Take 1 kg rolled lamb shoulder
- Take 6-8 rosemary stalks (leaves removed)
- Take 3-4 cloves garlic
- Take 2 tbsp English Mustard
- Get Olive oil
- Take Seasoning
- Prepare The gravy
- Make ready 4 white onions, peeled and sliced thickly into rounds
- Take 8-10 garlic cloves, whole, unpeeled
- Prepare Drizzle of balsamic vinegar
- Take Salt and pepper
- Make ready 200 ml water
- Take Tbsp plain flour
- Prepare Splash red
Steps to make Slow roasted lamb shoulder:
- Preheat over to 200 degrees. Then slash the lamb all over, to create little pockets for flavour.
- Add the rosemary leaves and 3/4 cloves of garlic to a pestal and mortar and bash into a pulp. Add 2tbsp olive oil and the English mustard and combine to make a thick paste. Season well.
- Rub the paste into the lamb, ensuring it gets into all of the slashes.
- Peel and thickly slice the onions and add to a deep baking tray, with the remaining garlic cloves, any remaining rosemary sprigs, a drizzle of balsamic vinegar and 200ml boiling water. Place the lamb on top.
- Roast in the oven for 20 minutes at 200 degrees C.
- Remove from the oven and cover the tray in 2 layers of kitchen foil. At the same time, reduce the oven temperature to 160 degrees C.
- Return the lamb to the oven and cook for 4 hours.
- Remove from the oven, transfer the meat to a plate and cover again with tin foil to rest.
- Meanwhile make the gravy by discarding the garlic skins and rosemary stalks from the roasting tray, skimming off any fat from the lamb and returning the tray to the hob, over a high heat, mixing the contents well.
- Stir in the flour and cook for two minutes. Then add a good splash of , along with 300 ml of boiling water and cook on a low heat for 15 minutes, stirring regularly to break down any lumps, until it thickens.
- Meanwhile, remove the lamb from the foil and shred using two forks. Serve with potatoes and green veg, or anything else you fancy.
So that’s going to wrap it up for this special dish slow roasted lamb shoulder recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
