cooking shoulder of lamb?

Question

I have bought a shoulder to roast Sunday but I think I want to do something a bit different with it. Has anyone got any tried and tested recipes for something tasty and tender

thanks rosskeena, blimey that was quick!!

Answer 1

Instructions
4 large onions, sliced
3 fennel bulbs, finely sliced
2 whole bulbs of garlic
75ml red wine vinegar
250ml red wine
1 heaped tbsp rose harissa
2 tsp sea salt
75ml extra virgin olive oil
1.5kg shoulder of lamb, on the bone

Instructions
Preheat the oven to 180°C, gas mark 4. Mix all the ingredients, except the lamb, in a large casserole or deep roasting dish. Nestle the lamb into the veg and add enough water to cover it by about 80 per cent. Bring it to the boil on the hob. Transfer to the oven. Cook for 35 minutes, then reduce the temperature to 150°C, gas mark 2.

Cook for 4-5 hours more, basting every half an hour. Carefully transfer the lamb from the casserole to a serving platter and keep warm. Strain and discard the fat from the vegetables; they should resemble a compote-like chutney.

Serve the lamb, making sure everyone gets a nice crusty bit as well as the tender meat, with a big salad and couscous, chickpeas and minted yogurt dishes

Answer 2

This one is quick to prepare,get some dried mint & rosemary,brush the lamb with some oil, cover the lamb with the dryed herbs, wrap it in tin foil until nearly done, undo the foil and cook for an xtra 10 minutes or until the top of the lamb is just crisp LOVERLY.

Answer 3

Honey-Lemon Rack of Lamb
!
A tasty lemony rack of lamb, perfect for a weekend meal or special occasion.
INGREDIENTS:
2 racks of lamb, 7 to 8 ribs on each
2 large cloves garlic, peeled and cut in thin slivers
salt
1/2 cup honey
1/3 cup firmly packed brown sugar
6 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon lemon zest
1 tablespoon fresh chopped mint leaves or about 1 teaspoon dried mint leaves
1/2 cup finely chopped pecans
PREPARATION:
Heat oven to 325°.
Cut small slits all over the lamb and insert garlic slivers. Place the racks, bone side down, in a shallow roasting pan. Roast for 30 minutes.

Meanwhile, combine honey, brown sugar, lemon juice, and garlic powder in a small saucepan.


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Heat, stirring, over medium-low heat, until sugar is dissolved; remove from heat. Stir in lemon peel, mint, and pecans.
Spoon the honey mixture over the lamb. Continue roasting, basting occasionally, for about 30 to 45 minutes longer, or to about 160° F. on a meat thermometer for medium.

To use a meat thermometer, insert it in the meat so that the tip is in the center of the meat and not touching bone or the roasting pan.
Serves 4.

Answer 4

Best bit of advice for you is what ever recipe you follow what ever you do DON`T pierce the lamb with anything. Everyone sticks knives in to turn it over etc but as soon as this happens you loose all the juices and it goes dry. Sear the outside before you put it in the oven and your lamb will be succulent.

Answer 5

When I do my lamb I rub it all over with a mix of basalmic vinegar and olive oil. I take a knife and make little cuts in the meat and insert whole garlic cloves. I take a coulpe of pinches of oregano and rub on and sprinkle with lawrys garlic salt and roast as usual.

Answer 6

try piercing the skin and insert slivers of garlic. Place a little fresh rosemary in there too. Rub with olive oil. Roast and enjoy!

Answer 7

Marinade in olive oil garlic rosemary juniper.
Then roast as normal.

Answer 8

Try the following that I have tried the first one is GREAT

Roast shoulder of lamb with garlic and fennel
1 small, whole shoulder of lamb, boned
4 garlic cloves, peeled and finely chopped
4tbsp fennel seeds
seasoning
2 tbsp dried red chillies
2 lemons, juice and zest
3 tbsp olive oil

To serve:
wilted spinach
lemon wedges

Method
1. preheat the oven to 200C/400F/Gas 6. Using a knife, score the whole of the shoulder.
2. Mix the garlic with the fennel seeds, season with salt and pepper and add the chilli. Mix in the lemon juice and zest.
3. Rub this mixture into and over the surface of the meat. Place the shoulder on a rack in a roasting tin and roast for 1 hour 20 minutes, turning over every 20 minutes or so and occasionally basting if necessary with a little oil.
4. Serve with some wilted spinach and a wedge of lemon and the pan juices poured over the meat and serve.

OR Baked Lamb with Rosemary with Redcurrant and Mint Sauce

1 x 4-4 ½ lb (1.8-2 kg) leg of British lamb
2 level tablespoons chopped fresh rosemary leaves plus 1 sprig of rosemary
1 clove garlic
1 tablespoon extra virgin olive oil
10 fl oz (275 ml) dry white wine
½ level teaspoon sea salt
freshly milled black pepper

For the sauce:
3 level tablespoons good-quality redcurrant jelly
4 level tablespoons chopped fresh mint
3 tablespoons red wine vinegar
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°C).

First of all, crush the garlic and sea salt together to a purée, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later).

Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer.

Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug – the sauce doesn't need to be warm.

When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.

OR Roast lamb with rosemary, shallots and beetroot
2 cloves garlic, peeled and crushed
2 x 400g packs cooked baby beetroot (not in vinegar), halved or quartered
2 tbsp fresh rosemary, chopped
2 tbsp redcurrant jelly or Cumberland sauce
900g/2lb lean lamb joint
salt and freshly ground black pepper
450g/1lb shallots, peeled and left whole
For the gravy
1 tbsp plain flour
300ml/½ pint lamb stock, hot
dash Port, Madeira or Sherry
extra sprigs fresh rosemary, to garnish

Method
1. Preheat the oven to 180C/350F/Gas 4. Place the garlic and 75g/3oz beetroot into a food processor or blender and whizz together until nearly smooth. Stir in the rosemary and redcurrant jelly or Cumberland sauce. Cover and set aside.
2. Place the lamb joint onto a chopping board. Make several incisions over the surface of the joint. Position a metal rack over a large non-stick roasting tin and add the joint. Season and roast for 1¼ to 1½ hours.
3. During the last 40 minutes before the end of cooking add the remaining beetroot with the shallots in the base of the roasting tin, remove the rack and position the joint on top of the vegetables.
4. 20 minutes before the end of the cooking time remove the joint and brush the reserved beetroot and garlic mixture over the lamb.
5. When the lamb is cooked to your liking, transfer to a warm platter with the vegetables and keep warm.
6. To make the gravy, spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.
7. Add the remaining stock, Port, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes or until reduced to a well-flavoured gravy. Strain if required.
8. Serve with potatoes and a mixture of seasonal sautéed wild mushrooms and marrow

OR Roast lamb with orange and rosemary glaze and stuffing

1.25kg/2½lb lamb joint (joint could be from shoulder, loin, breast or leg)
For the glaze:
4 tbsp orange marmalade
1 tsp fresh rosemary
1 orange, juice and zest of half
For the stuffing:
110g/4oz fresh breadcrumbs
1 onion, chopped
1 tsp oil
2 tbsp orange marmalade
2 tsp fresh rosemary
½ orange, zest only

Method
1. Weigh the joint and calculate the cooking time.* Preheat oven. Place on a rack in a roasting tin. Open roast in oven.
2. Meanwhile, make the stuffing. Fry the onion until softened. Add the remaining stuffing ingredients and divide mixture into 6-8 balls.
3. For the glaze, place all the ingredients into a saucepan and bring to the boil. Simmer for 45 minutes.
4. 20 minutes before the end of the calculated cooking time, place the stuffing balls around the joint and brush the glaze over the joint. Return to the oven.
5. Re-glaze the joint 10 minutes later.
6. Garnish with roasted baby potatoes, fennel, leeks and orange.

*At 180C/350F/Gas 4-5.
Medium 25 minutes per 450g/1lb plus 25 minutes
Well done 30 minutes per 450g/1lb plus 30 minutes

Answer 9

i love lots of gravy and mint sauce with mine.what time are we eating

Answer 10

All these answers are making me hungry. Wow I am going to try them. Thanks for the question