Wednesday, December 31, 2014

Roasted Lamb Shoulder

I LOVE my meat. My last attempt failed really badly cos' the cooking time was way too long. So I did more research and decided to do a mixture of techniques for the party we had last night.. I enjoyed my lamb shoulder with lots of mint jelly. Some recipes call for the goodness left in the pan to be made into a sauce but I was pretty contented without that. Even the hubby liked it. I love it enough to wanna cook it again today! 

Roasted Lamb Shoulder Recipe

1 slab of lamb shoulder (about 800-900g)
3 onions
2 bulbs of garlic
8 stalks of rosemary
olive oil
water (about 3 tbsp)
sea salt
black pepper

Preheat oven to the highest possible temperature

1) Score the skin of the lamb shoulder.
2) Remove skin of onions and halve them
3) Break up 2 bulbs of garlic, leaving the skin on
4) Line the base of the tin with 4 sprigs of rosemary
5) Line the base with the onions and 1/2 the garlic
6) Coat the skin of the lamb with sea salt and pepper
7) Place the lamb on the bed of onions and rosemary
8) Top with remaining garlic and rosemary
9) Drizzle with olive oil
10) Add 3 tbsp of water to the pan
11) Cover the pan with 2 - 3 layers of aluminium foil, ensuring that the tin is well wrapped
12) Lower the temperature to 170 degree Celsius (top and bottom heat) and bake for 45 minutes
13) Switch the mode of the oven to fan mode and bake for 10 minutes
14) Remove aluminium foil and bake for another 10 minutes
15) Remove roast from oven and leave to rest on the kitchen counter for 10 - 15 minutes before serving


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