Roasted Lamb With Rosemary And Paprika Rub

Roasted Lamb With Rosemary And Paprika Rub
  • Author: Mary Berry

Delight in the succulent tenderness of this slow-roasted whole shoulder of lamb, enveloped in a fragrant rosemary and paprika rub. Roasted to golden perfection, this dish boasts rich flavors and a mouthwatering aroma that will entice your senses. The melt-in-your-mouth meat falls effortlessly off the bone, creating a truly comforting and satisfying meal. Serve with velvety gravy infused with the essence of the lamb for a truly memorable dining experience.

— Constant Cookbook

Ingredients

  • 2.2kg/4.5lb whole shoulder of lamb
  • 3 tbsp rosemary
  • 2-3 tbsp olive oil
  • 1 tsp ground paprika
  • and pepper salt
  • 2 onions
  • 1.2 litres/2 pint stock
  • 2 tbsp plain flour
  • 1 tbsp redcurrant jelly
  • (optional) gravy browning

Instructions

  • Preheat the oven to 220C/425F/Gas 7 (200C Fan).
  • Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides.
  • Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone.
  • Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan.
  • Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb.

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Prep Time

PT30M

Yield

Serves 6-8