Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, roasted lamb shoulder. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Roasted Lamb Shoulder is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Roasted Lamb Shoulder is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted lamb shoulder using 12 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Lamb Shoulder:
- Take 4-6 lamb bones
- Make ready Sprig fresh thyme, leaves only
- Prepare Sprig rosemary, leaves only, chopped
- Make ready 2 Bay leaves
- Prepare 2 garlic bulbs, cut in half
- Prepare 6-8 fresh sage leaves, finely chopped
- Take 3 tbsp olive oil
- Make ready 3 tbsp corn oil
- Make ready 150 ml white wine
- Make ready 400 ml hot water
- Make ready 1 kg-2kg of lamb shoulder, bone-in
- Get to taste Salt
Instructions to make Roasted Lamb Shoulder:
- Lightly score the skin of the lamb.
- Rub all over with a good amount of salt and the finely chopped thyme, rosemary and sage.
- 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.
- Preheat oven to 230 degrees. Add the corn oil to a roasting tray and heat in the oven.
- 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.
- Add the garlic to the tray and roast for 3-4 minutes. Then remove from the heat.
- 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.
- 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.
- Take the lamb out of the oven and baste with its juices. Remove any excess fat.
- Add the wine mixture stirring to scrape any bits stuck to the bottom of the tray.
- Turn the heat down to 150 degrees. Cover the meat loosely with kitchen foil and return it to the oven.
- 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.
- Baste every 30 minutes. It'll help keep the meat moist.
- Remove the meat from the pan and cover with foil. Allow to rest.
- To make a jus, add 100 ml of water to the pan and scrape any bits that are stuck to the bottom.
- Strain the juices into a small saucepan removing any excess fat from the surface.
- Reheat the juices until its bubbling. Taste and adjust seasoning if needs be. Pour into a jug or sauceboat.
- Serve along side some roasted potatoes. Dauphinoise potatoes also go well with the lamb as well as some seasonal boiled vegetables.
So that is going to wrap it up for this exceptional food roasted lamb shoulder recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
