Rosemary and Redcurrant Pot Roast Shoulder of Lamb
An absolute belter of a dish, that showcases why lamb shoulder is such an under-rated cut, balancing the sweetness of the redcurrants with the fragrance of the rosemary
1wholeLamb Shoulder on the Boneapprox 1.5kg, cut into two
3clovesGarlic
3sprigsFresh Rosemarypicked
12wholeBlack Peppercorns
3tbspOlive Oil
3largeCarrotspeeled and roughly chopped
2largeOnionspeeled and roughly chopped
2sticksCelerycleaned and roughly chopped
1whole Leekcleaned and roughly chopped
3tbspPlain Flour
1LCold Water
3tbspRedcurrant Jelly
1tbspTomato Puree
2eachLamb Stockpot
Seasoning to taste
Instructions
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.
Nutrition
Nutrition Facts
Rosemary and Redcurrant Pot Roast Shoulder of Lamb
Amount per Serving
Calories
368
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Cholesterol
101
mg
34
%
Sodium
309
mg
13
%
Potassium
732
mg
21
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.