updated 3/22
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| Roast Shoulder of Lamb for 2 with sweet potato, broccoli and Mint Gravy 'Just the smell of the mint gravy is amazing and gives the very tender lamb a wonderful lift. Never tried mashed sweet potato before; it's lovely.' Middle Aged Taster |
There's something appealing about roast lamb for Easter but small households often miss out as roasts are usually quite big.
British lamb producers have caught on, reduced prices of some cuts and supermarkets prepare smaller joints. Butchers' counters will also prepare a smaller joint.
The lamb shoulder in this recipe was 3/4k, enough for two generous portions with leftovers.
This 67 recipe is so simple -- there's no need to stab flesh and insert fiddly bits of garlic and rosemary.
The mint sauce is absolutely sensational -- not at all tart like some conventional recipes. The one used here, adapted from Jamie Oliver, has no added sugar.
A word of warning: roasting lamb shoulder can result in slightly fatty (though tender) meat though there is less fat than in some recipes.
If fat is an issue, the meat can be roasted until it is falling off the bone...but it won't be as tender. A slow cooker is also possible (See Tips below) but the lamb won't have the crispy brown top.
Use the oven space wisely and there'll be only two pans to wash up.
Cost: lamb £6-7 plus £2.00 for fresh herbs & veg
Feeds:2 generously
Ingred:
small shoulder of lamb under 1 kilo
1 small package fresh rosemary
few cloves garlic
med purple onion in wedges
2 small carrots, thinly sliced
1 large stick celery, cleaned & chopped
1 small glass wine, stock or white grape juice
3-4 large sprigs mint, leaves removed from stems & finely chopped
a tablespoon plain flour
350-500gm stock
1-2 tablespoons red wine vinegar
2 sweet or baking potatoes, washed but unpeeled (If using baking potatoes, rub with olive oil, pepper & salt)
1 generous cup of broccoli spears
peas (opt)
corn (opt)
Method:
British lamb producers have caught on, reduced prices of some cuts and supermarkets prepare smaller joints. Butchers' counters will also prepare a smaller joint.
The lamb shoulder in this recipe was 3/4k, enough for two generous portions with leftovers.
This 67 recipe is so simple -- there's no need to stab flesh and insert fiddly bits of garlic and rosemary.
The mint sauce is absolutely sensational -- not at all tart like some conventional recipes. The one used here, adapted from Jamie Oliver, has no added sugar.
A word of warning: roasting lamb shoulder can result in slightly fatty (though tender) meat though there is less fat than in some recipes.
If fat is an issue, the meat can be roasted until it is falling off the bone...but it won't be as tender. A slow cooker is also possible (See Tips below) but the lamb won't have the crispy brown top.
Use the oven space wisely and there'll be only two pans to wash up.
Cost: lamb £6-7 plus £2.00 for fresh herbs & veg
Feeds:2 generously
Ingred:
small shoulder of lamb under 1 kilo
1 small package fresh rosemary
few cloves garlic
med purple onion in wedges
2 small carrots, thinly sliced
1 large stick celery, cleaned & chopped
1 small glass wine, stock or white grape juice
3-4 large sprigs mint, leaves removed from stems & finely chopped
a tablespoon plain flour
350-500gm stock
1-2 tablespoons red wine vinegar
2 sweet or baking potatoes, washed but unpeeled (If using baking potatoes, rub with olive oil, pepper & salt)
1 generous cup of broccoli spears
peas (opt)
corn (opt)
Method:
- Preheat oven to its highest temperature
- Rub the shiny side of the lamb with olive oil, pepper & salt. Arrange rosemary on top
- Layer onions, carrots, celery and garlic in the bottom of a deep metal roasting tin, just big enough for the lamb; add wine/stock/juice
- Put the lamb on top of the vegetables
- Cover dish tightly with foil; place in centre of oven
- Turn heat down to 170c/150fan/345f
- Place potatoes in the bottom of the oven on a baking rack with a tray underneath to catch drips
- Roast for 2-3 hours or until meat is tender but still sliceable
- Remove foil for last half hour of cooking
- Wrap florets in a greaseproof paper parcel with a tablespoon of water, a bit of butter & pepper & salt; place on bottom of oven with potatoes
- When lamb is done to your liking, remove, cover with foil & keep warm. Turn off oven but keep veg on bottom shelf
- If using sweet potatoes, slit the skins and remove the contents, scraping as close to the skin as possible to get all the vitamins and minerals; stir through a bit of butter; cover & keep warm. If using baking potatoes, keep warm in the bottom the oven
- Gravy: Remove as much fat as possible from the juices & veg in roasting tin; place tin over med high heat, stirring to remove any bits stuck to the bottom. Add a tablespoon of flour; stir; gradually add stock; bring to a boil & allow gravy to bubble for a few minutes. Strain contents of roasting tin through a fine meshed sieve, pressing to push through as much of the soft veg as possible. Return to pan - or a clean pan if you like; reheat, add red wine vinegar and mint. Season to taste.
- Serve lamb with potatoes, broccoli, other chosen veg and minty gravy
Tips:
- sweet potatoes have slightly more fibre and a slightly lower GI count than baking potatoes but are both quite nutritious. See sweet potatoes vs baked potatoes
- if using a slow cooker, follow steps 2-4. Add a cup of good stock. Cook on low for 3-4 hours or until tender but still sliceable.
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced in any form, without the author's written permission.
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