January 26, 2012

Roast shoulder of lamb



It's been a while since my last post; due to some health problems I simply didn't feel like it. By now, I'm on my way to recovery and I started cooking enthusiastically again. So, to make up for the recent lack of posts, I'm posting a recipe for a tasty piece of meat today.
Roast shoulder of lamb, it looks impressive and is really easy to make. A few weeks ago I got this cut from my parents and up until a few days ago it was waiting in my freezer to be prepared. Today was the day. Partially because I picked up an 8kg pack of grassfed beef yesterday and had to make room in my freezer.
As far as lamb goes, I hadn't tried that much yet; I liked ground lamb and lamb steak, but that was about it. Starting today, I have a new favourite! Shoulder of lamb. The meat tastes great and after slow roasting it like I did, it's really tender and falls apart while not being dry at all. I'm definitely going to make this more often!
Roast shoulder of lamb (serves 4-6)
Ingredients:
- 1 shoulder of lamb (approx. 1,5 - 2 kg)
- 1 bulb garlic
- 1 tbsp ground cumin
- freshly ground black pepper
- 15g fresh rosemary sprigs
- 2 tbsp olive oil

1. Preheat oven to maximum temperature.
2. Break the garlic bulb into cloves and peel them. Put them, along with half of the rosemary, in a roasting pan.
3. Put the shoulder of lamb on top of the garlic and rosemary and rub it with cumin and pepper.
4. Drizzle with olive oil and put the remaining rosemary on top.
5. Cover tightly with aluminium foil and transfer to the oven. Immediately lower the temperature to 170 degrees Celsius.
6. Roast the lamb for approx. 3,5 to 4 hours, until you can pull the meat apart with a fork.
7. Remove the roasting pan from the oven, transfer the lamb to a plate and cover tightly with aluminium foil. Cover with a tea towel and allow to rest for 10-15 minutes before shredding and serving the meat.
8. Serve with vegetables of your choice and enjoy!

1 comment:

  1. I made this today, it turned out amazing!

    ReplyDelete