Slow cooked Lamb Shoulder is one of life’s great comforts. And fragrant rosemary and sweet redcurrant jelly are classic pairings for a reason. It really is worth trying to start this dish the day before, but as long as you leave the lamb with the rub for at least 30 minutes (leave at room temperature for anything under an hour), you’ll still have a great dish.
It might seem like it’s a long time cooking, but all the effort is done and dusted within 20 minutes. Just stick it in the oven and get on with your day until it’s time to get get cooking the rest of the meal.
For extra indulgence, reduce a bottle of wine by half (in a pan over a high heat) and use to top up the casserole instead of water.
Rosemary and Redcurrant Pot Roast Shoulder of Lamb
- Large casserole dish with lid
- Pestle and Mortar
- 1 whole Lamb Shoulder on the Bone approx 1.5kg, cut into two
- 3 cloves Garlic
- 3 sprigs Fresh Rosemary picked
- 12 whole Black Peppercorns
- 3 tbsp Olive Oil
- 3 large Carrots peeled and roughly chopped
- 2 large Onions peeled and roughly chopped
- 2 sticks Celery cleaned and roughly chopped
- 1 whole Leek cleaned and roughly chopped
- 3 tbsp Plain Flour
- 1 L Cold Water
- 3 tbsp Redcurrant Jelly
- 1 tbsp Tomato Puree
- 2 each Lamb Stockpot
- Seasoning to taste
- Use the pestle and mortar to grind down the garlic, rosemary and peppercorns, with a pinch of salt, into a paste. Rub all over the lamb and marinate in the fridge for at least 30 minutes, preferably overnight.
- Preheat the oven to 140C, 130C fan, gas mark 1.
- Heat 2 tbsp of olive oil in the casserole over a high heat. Brush off the rub and put to one side. Brown that lamb, once piece at a time, on all sides, then set to one side. Lower the heat to medium.
- Add in the remaining oil, then the carrots, onions, celery and leek, and sweat for around 10 minutes, until lightly coloured.
- Add the flour, use a spoon to stir it in to coat all the veg, and cook for a minute. Gradually add half the water, a little at a time, as you would for a roux sauce, ensuring to incorporate each time to avoid lumps.
- Add in the redcurrant jelly, the puree, the stockpots, and the reserved rub, and stir well whilst you bring to a simmer. Gently place the lamb back in the casserole. Top up to cover the lamb with water.
- Cover with the lid, and place in the oven. Cook for 3 and a half hours, before removing the lid and turning up the heat to 160C, fan 140C, gas mark 3.
- Lift out the casserole, and carefully transfer the lamb to a large sheet of cooking foil, shiny side in. Wrap it, then set to one side to rest for 30 minutes.
- Bring the sauce and vegetables in the casserole to a simmer over a low heat, and reduce until the required consistency. Either strain the vegetables out of the sauce, or serve as is.
- Transfer the lamb to a large serving plate, and nap (spoon) a little sauce over the top, garnish with flat leafed parsley should you wish, and serve with roast or mashed potatoes, and a selection of freshly cooked green vegetables.