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Ingredient
Roasted Lamb Shoulder
Introduce
Chef :
AndreaRoasted Lamb Shoulder
Came out really good. The meat was soft and tender, the flavours were great. Well worth the 5 hours of cooking and preparing.
Ingredient
4-6
lamb bones
Sprig
fresh thyme, leaves only
3 tbsp
olive oil
3 tbsp
corn oil
150 ml
white wine
400 ml
hot water
to taste
Salt
Cooking instructions
* Step 1
Lightly score the skin of the lamb.
* Step 2
Rub all over with a good amount of salt and the finely chopped thyme, rosemary and sage.
* Step 3
Set aside to marinade for at least one hour at room temperature. The lamb needs to be out of the fridge for at least a couple of hours so that it reaches room temperature before going into the oven.
* Step 4
Preheat oven to 230 degrees. Add the corn oil to a roasting tray and heat in the oven.
* Step 5
Next add the bones and any trimmings to the pan and oven roast for about 10 minutes or until the bones become golden brown. Turn the bones a couple of times.
* Step 6
Add the garlic to the tray and roast for 3-4 minutes. Then remove from the heat.
* Step 7
Sit the lamb on top of the bones and oven roast for about 20 minutes. The bones help air to circulate around the meat all over helping it cook better.
* Step 8
Meanwhile in a small saucepan bring to the boil for about 30 seconds or so the white wine and bay leaves. Then add the hot water. Remove and set aside.
* Step 9
Take the lamb out of the oven and baste with its juices. Remove any excess fat.
* Step 10
Add the wine mixture stirring to scrape any bits stuck to the bottom of the tray.
* Step 11
Turn the heat down to 150 degrees. Cover the meat loosely with kitchen foil and return it to the oven.
* Step 12
Roast the meat for a further 4 hours. Slow roasting is the key for the meat to become super soft and fall of the bone type of meat.
* Step 13
Baste every 30 minutes. It'll help keep the meat moist.
* Step 14
Remove the meat from the pan and cover with foil. Allow to rest.
* Step 15
To make a jus, add 100 ml of water to the pan and scrape any bits that are stuck to the bottom.
* Step 16
Strain the juices into a small saucepan removing any excess fat from the surface.
* Step 17
Reheat the juices until its bubbling. Taste and adjust seasoning if needs be. Pour into a jug or sauceboat.
* Step 18
Serve along side some roasted potatoes. Dauphinoise potatoes also go well with the lamb as well as some seasonal boiled vegetables.
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