Shoulder Of Lamb Recipes
A. N.'S SLOW SHOULDER OF LAMB
Provided by Food Network
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Put shoulder into large ovenware pot. Cover with haricots verts, the liquid from the tins, the wine, onions and shallots, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary.
- Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour. Have a look at it now and then to make sure it is not drying out. At the end of cooking the meat will fall off the bone. Serve in soup plates with bread and salad.
ROASTED SHOULDER OF LAMB
Steps:
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.
SHOULDER OF LAMB
This is delicious and tender, but the shoulder must be boned and rolled.
Provided by James Beard
Number Of Ingredients 4
Steps:
- Insert garlic in the flesh and rub the roast with salt, pepper and dried tarragon. Roast in the same way as the leg .
- Serve with plenty of melted butter seasoned with tarragon, and a white bean salad. To make this salad, boil white dried beans until tender. Drain and dress with salt, pepper, olive oil, wine vinegar and grated onion to taste.
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