Festive roast lamb
Tired of turkey? Ring the changes this holiday season with roast lamb
Ingredients
- 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
Method
- 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).
- 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.
- Place the bone in a roasting tray and rest the meat on top of the bone.
- Add the carrots, drizzle over the olive oil and season with sea salt and pepper.
- Cover with foil and place in the oven for 4-5 hours.
- After 3 hours, throw in the peeled shallots and remove the foil.
- When the meat is cooked, remove everything from the tray and set aside to rest.
- 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.
- Add the stock and bring to a boil then strain through a very fine sieve into a clean pan.
- Place pan on a medium heat, bring back to the boil and season.
- 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.
