BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL GOSSIP CORNER RELIGION SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
N
W
T
logo
Breaking News

Slow-roast shoulder of lamb

Monday - September 10, 2018 11:18 am , Category : RECIPES

Ingredient:
1.35 kg (3 lb) shoulder of lamb, bone in
2 large garlic cloves, sliced
3 rosemary sprigs, snipped into pieces
1 onion, cut into quarters
Finely grated zest and juice of 1 lemon
2 tbsp olive oil
Salt and black pepper
600 ml (1 pint) beef stock
1 tbsp plain flour
3 tbsp port
New potatoes, to serve

Method:
With the tip of a small pointed knife, make incisions through the skin of the lamb and into the meat. Push the garlic and rosemary into the slits.

Scatter the onion quarters over the bottom of a roasting tin, and sit the lamb skin-side up on top. Sprinkle over the lemon zest and juice and the olive oil, and season with salt and pepper. Pour the stock into the tin around the lamb.

Roast in a preheated oven at 220℃ (200℃ fan, Gas 7) for 30-40 minutes until the lamb is brown on top. Lower the oven temperature to 150℃ (130℃ fan, Gas 2) and roast for a further 3-3 ½ hours until the lamb is completely tender, basting from time to time.

Transfer the lamb to a board, and cover with foil. Leave to stand in a warm place for about 15 minutes.

Meanwhile, skim off the fat from the roasting tin, and then put 3 tbsp of the fat into a saucepan. Tip the stock and onions into a sieve held over a bowl, and strain the liquid through, pressing on the onions to extract their juices. Measure 600 ml (1 pint) liquid, making it up with a little stock or water if necessary. Heat the fat in the saucepan, sprinkle in the flour, and whisk over a high heat to combine. Gradually blend in the measured stock, whisk until boiling and smooth, then stir in the port and continue boiling until the gravy has reduced by half. Serve the lamb with herby new potatoes and the hot gravy.
Leave a Comment
* Name
* Email (will not be published)
*
* - Required fields
 

RELATED NEWS

Beef Stroganoff

Beef Stroganoff...

September 21st, 2018
Chicken cacciatore

Chicken cacciatore...

September 21st, 2018
Salmon en croute

Salmon en croute...

September 21st, 2018