Slow-Roasted Shoulder of Lamb with Boulangère Potatoes
The British summer is well and truly over with the cold weather setting in and the dark nights drawing closer. But don't be sad because, for me, this is something to be celebrated with copious amounts of hearty food!
You simply cannot beat slow cooked lamb. It's juicy, tender, full of flavour. It melts in the mouth, it falls off the bone, it fills the house with the smell of deliciousness. This particular version keeps it simple with garlic pierced into the meat, the tastiest potatoes you've ever eaten and the richest, deepest, most flavour-packed gravy in the world. You're welcome.
Slow-Roasted Shoulder of Lamb with Boulangère Potatoes
Serves 6
4 garlic cloves, sliced
2.2kg whole shoulder of lamb, skin on
2 large onions, sliced
750g waxy potatoes, such as Desiree, cut into thick 2cm/¾in slices
570ml hot lamb or beef stock
For the gravy:
3 tbsp reserved lamb fat
50g flour
450ml hot lamb or beef stock
100ml red wine
1-2 tsp redcurrant jelly
few drops Worcestershire sauce
Preheat the oven 220C/200C Fan/Gas 7.
Sit the lamb, skin side up, on a board. Using a sharp knife insert irregular holes through the skin. Insert the garlic into the holes. Roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20-30 minutes until brown all over.
While the meat is cooking, place the potatoes and onions in a bowl, toss together and season. Remove the lamb from the tin. Add the onions and potatoes to the tin and and pour over the hot stock, then put the lamb on top, with the smooth side up. Cover tightly with foil. Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½-4 hours, or until the lamb is completely tender.
Remove the lamb from the tin and put it onto a board. Strain off the fat from the tin into a small bowl. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes.
Spoon 3 tablespoons of fat from the tin into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the hot stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling.
Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.
You simply cannot beat slow cooked lamb. It's juicy, tender, full of flavour. It melts in the mouth, it falls off the bone, it fills the house with the smell of deliciousness. This particular version keeps it simple with garlic pierced into the meat, the tastiest potatoes you've ever eaten and the richest, deepest, most flavour-packed gravy in the world. You're welcome.
Slow-Roasted Shoulder of Lamb with Boulangère Potatoes
Serves 6
4 garlic cloves, sliced
2.2kg whole shoulder of lamb, skin on
2 large onions, sliced
750g waxy potatoes, such as Desiree, cut into thick 2cm/¾in slices
570ml hot lamb or beef stock
For the gravy:
3 tbsp reserved lamb fat
50g flour
450ml hot lamb or beef stock
100ml red wine
1-2 tsp redcurrant jelly
few drops Worcestershire sauce
Preheat the oven 220C/200C Fan/Gas 7.
Sit the lamb, skin side up, on a board. Using a sharp knife insert irregular holes through the skin. Insert the garlic into the holes. Roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20-30 minutes until brown all over.
While the meat is cooking, place the potatoes and onions in a bowl, toss together and season. Remove the lamb from the tin. Add the onions and potatoes to the tin and and pour over the hot stock, then put the lamb on top, with the smooth side up. Cover tightly with foil. Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½-4 hours, or until the lamb is completely tender.
Remove the lamb from the tin and put it onto a board. Strain off the fat from the tin into a small bowl. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes.
Spoon 3 tablespoons of fat from the tin into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the hot stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling.
Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.
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