Roast Shoulder of Lamb
Posted in Lamb and Mutton Recipes Tell-a-FriendRoast shoulder of lamb makes a tasty but relatively inexpensive family meal. With the addition of a fruity stuffing, this lamb dish is cooked to perfection, so it stays juicy and pink.
Ingredients
Fruit Stuffing
80 g fresh breadcrumbs
100 g chopped dried apricots
35 g currants
45 ml chopped fresh parsley
30 ml butter melted
Lamb Shoulder
1,5 kg shoulder of lamb, boned
olive oil for brushing
60 g ready-made mint jelly, warmed
500 ml beef stock
Method
Preheat the oven to 180°C
Put all the fruit stuffing ingredients in a bowl and mix together well
Lay the lamb out flat, cut side up
Press the fruit stuffing onto the lamb
Compress the lamb into a neat shape, then roll it up to secure the stuffing, tucking in any loose bits of meat
Using kitchen string, tie the lamb at 4 cm intervals to hold its shape
Rub with olive oil and season well with salt and freshly ground black pepper
Place the lamb in a roasting tin and roast for 50 minutes
Mix the mint jelly with 60 ml hot water, then pour over the lamb
Reduce the oven temperature to 160°C, cover the dish with foil and roast for a further 40 minutes
Remove the lamb from the roasting tin, loosely cover with foil and allow to rest for 15-20 minutes before carving
While the lamb is resting, make the gravy
Place the roasting tin on the stovetop and pour in the stock, stirring well to scrape up any stuck-on bits
Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the liquid has reduced, strain
Remove the foil from the lamb, then snip the string with scissors
Slice the lamb and serve with the pan gravy, roasted vegetables and steamed green beans.
Cook's Tip
All roasted meat benefits from resting before craving, this gives the juices in the meat time to redistribute, giving a moister and more tender result
Roasts need to rest in a warm place for a good 15-20 minutes before craving.
Category: Entrée
Cuisine: Global
Sub-Category: Lamb
Total Views: 1947
Word Count: 647
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