This is an absolute classic at this time of year. Tender golden lamb, crispy potatoes and onions, and a delightful wine and redcurrant gravy to finish. And the beauty is that the oven does all the work, leaving you time to relax and prepare yourself for the big event… getting stuck in.
Slow Roast Shoulder of Lamb
- 2.25 Kg Whole shoulder of lamb
- 1 tbsp olive oil
- 4 cloves garlic crushed
- 2 large onions peeled and cut into large chunks
- 1 kg Desiree potatoes or Maris Peer, peeled and cut into thick slices
- 1.6 L lamb stock stock pots work well for this recipe
- 45 g plain flour three tablespoons
- 250 ml good red wine
- 3 tsp redcurrant jelly
- 1 tbsp mushroom ketchup
- 2 sprigs rosemary just the leaves, pull up the stalk to remove
- Preheat the oven to 220C, 200C fan, gas mark 7.
- Place the lamb on a trivet or rack in a large roasting pan, rub all over with the olive oil and season well. Roast in the tin for about 20 minutes to brown well.
- Remove the lamb from the tin and set to one side. Remove the trivet. Add in the onions and potatoes and mix well together. Sprinkle with the rosemary and add half the lamb stock.
- Place the lamb on top and cover the entire pan tightly with foil.
- Add the pan back into the oven, and reduce the temperature to 170C, 160C fan, gas mark 3, and cook for another 3.5 hours, until the lamb is completely tender.
- Remove the lamb from the tin, wrap in foil (shiny side in) and allow to rest. Transfer the potatoes and onions to a new roasting pan, and put back into the oven, stirring occasionally until golden brown.
- De-glaze the original roasting pan on the top of the stove using the red wine. Use a wooden spoon to get all the lovely caramalised bits of the bottom of the pan.
- Sprinkle in the flour, stirring continuously (but don't worry too much if there are any lumps), and then whisk in the remaining stock and redcurrant jelly. Whisk until thickened, then strain through a sieve into a small pan.
- Carve the lamb, or use a couple of large spoons to pull apart, and serve with the potatoes and onions, with the gravy on the side. Serve with wonderfully seasonal vegetables such as Cavolo Nero, peas or celeriac