Slow Roast Lamb
Tender and succulent, this slow-roasted half shoulder of lamb is cooked to perfection with red wine, herbs, and aromatic garlic. The flavors meld together beautifully as the lamb slowly cooks, creating a rich and savory dish. Served alongside roasted shallots and carrots, and drizzled with a luscious redcurrant and port gravy, this meal is sure to impress your guests and elevate any dinner table. A delightful dish to enjoy with creamy Dauphinoise potatoes and fresh, steamed green beans.
— Constant Cookbook
Ingredients
- half shoulder of lamb (approx 1.2kg)
- 2 tbsp olive oil
- 150ml red wine
- 300ml vegetable stock
- 3 sprigs rosemary
- 2 bay leaves
- 10 cloves garlic, peeled
- 20 shallots, peeled
- 2 large carrots, peeled & sliced into sticks
- 50ml port
- 1 tbsp redcurrant jelly
Instructions
- Preheat the oven to 240C/ fan 220C/ gas 9. Season the lamb and rub with the oil. Place in a casserole and roast with the lid off for 30 mins.
- Reduce the temperature to 150C/ fan 130C/ gas 2. Use tongs to turn the lamb over and add the wine, stock, garlic cloves and herbs to the casserole. Cover with the lid and cook for 5 hours.
- Turn the lamb over again, using the tongs. Arrange the carrots and shallots in the cassarole around the lamb and cook for a further hour.
- Transfer the vegetables to a separate ovenproof dish using a slotted spoon and place the dish in the oven, along with the casserole containing the lamb. Cook for a further 30 mins.
- Remove the casserole from the oven and increase the heat to 240C/ fan 220C/ gas 9. Tip the cooking juices from the casserole into a saucepan and add the port and redcurrant jelly. Bring to the boil and simmer for 5 mins until the gravy has reduced and has a rich consistency.
- Shred the lamb into large chunks and remove the vegetables from the oven. Serve together with the gravy. Dauphinoise potatoes and steamed fine green beans are perfect accompaniments to this dish.
Yield
Serves 4
Comments
No comments found.