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)
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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