Slow-cooked shoulder of lamb
Serves: 6
Ingredients
- 1 boneless shoulder of lamb
- 1 head of garlic
- ½ bunch of rosemary
- 2 peeled carrots
- 50ml olive oil
- salt and pepper
- 400g whole round peeled shallots
- 20g tomato purée
- pinch of flour
- 1 litre of chicken stock
- Ask your butcher to take out the bone but give it to you to use in the pan to help make the gravy.
Method
- Stab the joint several times over with the tip of a small sharp knife and insert one ½ clove of garlic per incision. Also stick in a little sprig of rosemary per incision.
- Place the shoulder on the lamb bones with the 2 carrots cut in half, drizzle over the olive oil and season with sea salt and pepper.
- Place in the oven at 160C/Gas2 for 4-5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, throw in the peeled shallots and remove the foil.
- When the lamb and shallots are cooked, remove everything from the tray and allow to rest.
- Add the tomato purée and flour to the cooking tray and place back on the stove to cook slightly. Then add the stock and bring to the boil. Strain through a sieve into a clean pan and bring back to the boil.
- Carve the lamb onto a serving dish, place the shallots around. Serve with green vegetables, roast potatoes and gravy.
