Festive roast lamb


Festive roast lamb
Tired of turkey? Ring the changes this holiday season with roast lamb
  • 1 boneless shoulder of lamb
  • 1 head garlic
  • ½ bunch rosemary
  • 2 peeled carrots, halved
  • 50ml olive oil
  • sea salt and pepper
  • 400g whole shallots, peeled
  • 20g tomato purée
  • pinch of flour
  • 1 litre chicken stock
  1. Get your butcher to take out the bone of the shoulder but give it to you to use in the pan when roasting the meat (it’ll make for a fab gravy).
  2. Preheat the oven to 160C/Gas3. Go over the joint and remove any large fat deposits or unsightly skin then stab several times over with the tip of a small sharp knife and insert ½ clove garlic and a little sprig of rosemary per incision.
  3. Place the bone in a roasting tray and rest the meat on top of the bone.
  4. Add the carrots, drizzle over the olive oil and season with sea salt and pepper.
  5. Cover with foil and place in the oven for 4-5 hours.
  6. After 3 hours, throw in the peeled shallots and remove the foil.
  7. When the meat is cooked, remove everything from the tray and set aside to rest.
  8. Put the tomato purée and flour in the cooking tray and place over a medium heat, stirring, for 2 mins to cook out the flour.
  9. Add the stock and bring to a boil then strain through a very fine sieve into a clean pan.
  10. Place pan on a medium heat, bring back to the boil and season.
  11. Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in a sauce boat. Serve with green vegetables and potatoes.

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