Roasted Shoulder of Lamb – by Jamie Oliver
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Bones left in our meat, as they slowly cook, allows all the nutrition of the bone to come out. It not only flavours the meat, but also allows the body a rush of nutrition that heals the gut and nourishes the body. Lamb shanks, oxtail soup, chicken broth soup and osso bucco are treasures in our household.
Roasted Shoulder of Lamb – by Jamie Oliver
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
8
Bones left in our meat, as they slowly cook, allows all the nutrition of the bone to come out. It not only flavours the meat, but also allows the body a rush of nutrition that heals the gut and nourishes the body. Lamb shanks, oxtail soup, chicken broth soup and osso bucco are treasures in our household.
Ingredients
For the lamb
-
500g greens, such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero, leaves separated, stalks finely sliced
- 1 large bunch fresh rosemary
- 2 kg quality shoulder of lamb
- ghee, butter or Cold pressed Olive Oil
- Changing Habits Seaweed Salt to taste
- Changing Habits Pepper ground, to taste
- 1 bulb garlic, unpeeled, broken into cloves
For the smashed veg
-
750 g potatoes, peeled, cut into large chunks
- 3 large carrots, peeled and cut into small chunks
- 1/2 large swede, peeled and cut into small chunks
- 75 g butter or Changing Habits Coconut Oil
For the sauce
-
1Tbsp Changing Habits Emmer Wheat Flour(if you are gluten free use tapioca, organic corn flour or agar agar)
- 200-500ml of Homemade broth or stock enough to make a gravy/ sauce
- 2 heaped Tbsp capers, soaked, drained and chopped
- 1 large bunch fresh mint, leaves picked
- 2 Tbsp red wine vinegar
Directions
- Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife.
Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with ghee, butter or olive oil and season with seaweed salt and pepper.
Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb.
Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.
When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily.
Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.
Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest.
Put a large pan of salted water on to boil for your greens.
Discard any bits of rosemary stalk, but keep all of the juice from the meat and fat in the tray. Put the tray on the stove and mix in the einkorn flour until there are no lumps.
Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes until it begins to thicken.
Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a serving jug.
Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them.
Drain and toss with a knob of butter and a pinch of salt and pepper.
Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
