Rosemary and redcurrant lamb shoulder with winter vegetables
- November 2006
- Serves 6
- Takes 30 minutes to make, 2 hours in the oven, plus marinating.
A show-stopping lamb shoulder recipe, flavoured with the sweetness of redcurrants and the fragrance of rosemary. Ideally, start this recipe the day before you want it, so the lamb has chance to marinate really well.
- 28.9g (8.9g saturated)
- 37.7g (20.5g sugar)
- 3 garlic cloves, chopped
- 2 fresh rosemary sprigs, leaves picked and chopped
- 12 black peppercorns
- 1.5kg whole bone-in shoulder of lamb
- 2 tbsp olive oil
- 12 small shallots, large ones halved
- 2 large parsnips, each cut into eighths
- 3 large carrots, each cut into eighths
- 2 tbsp plain flour
- 2 x 500ml pouches lamb stock (we love Waitrose Cooks’ Ingredients Lamb Stock) or use a lamb stock cube made up to 1 litre stock
- 300g can green lentils, drained and rinsed
- 125g redcurrant sauce with port
- Fresh mint leaves, to garnish
- In a mortar and pestle, crush the garlic, rosemary, peppercorns and a generous pinch of salt to a rough paste. Spread all over the lamb and set aside to marinate for at least 30 minutes or overnight.
- Preheat the oven to 180°C/fan160°C/gas 4. Brush off as much garlic paste from the lamb as possible and reserve. Heat 1 tablespoon olive oil in a large flameproof casserole over a high heat. Add the lamb and cook to brown on all sides, then remove and set aside on a plate. Reduce the heat slightly and add the remaining olive oil, reserved garlic paste, shallots, parsnips and carrots to the casserole. Cook for about 10 minutes, stirring occasionally, until the vegetables are turning golden brown.
- Add the plain flour and cook for 1 minute. Gradually stir in the stock and bring to the boil. Return the lamb to the casserole, cover with a lid and braise in the oven for 2 hours.
- Remove the casserole from the oven, lift out the lamb and transfer to a carving board. Cover with foil to keep hot. Stir the lentils and redcurrant sauce into the vegetables and gravy and check the seasoning.
- To serve, pull out and discard the bone from the tender lamb and transfer to a serving platter. Use a slotted spoon to spoon the lentils and vegetables over the lamb. Spoon over the gravy and garnish with mint leaves. Carve into thick slices and serve with mint pesto mash.
If you really want to get ahead, make this the day before, cool, then chill. On the day of serving, skim any fat off the surface, then reheat in the oven until piping hot.
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