Slow Cooked Lamb Shoulder With Roast Vegetables Recipes

SLOW COOKED LAMB SHOULDER WITH ROAST VEGETABLES

Make and share this Slow Cooked Lamb Shoulder With Roast Vegetables recipe from Food.com.

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 11

Slow Cooked Lamb Shoulder With Roast Vegetables image

Steps:

Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.

Nutrition Facts : Calories 901.2, Fat 55.6, SaturatedFat 23.7, Cholesterol 182.8, Sodium 299.7, Carbohydrate 46.2, Fiber 8.7, Sugar 10.3, Protein 50.3

Ingredients

1 1/2 kg lamb shoulder
1 glass red wine
500 ml chicken stock
1 punnet mini-truss tomatoes
1 head garlic, halved
2 red onions, quartered
4 potatoes, peeled and quartered
4 zucchini, chopped
1 eggplant, roughly chopped
some fresh thyme sprig
2 lemons, juice only

SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES

This is a Jamie Oliver recipe that we make often. I have also used butterflied leg of lamb successfully.

Provided by Wendys Kitchen

Categories One Dish Meal

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Slow-Cooked Shoulder of Lamb With Roasted Veggies image

Steps:

Preheat oven to 200°C (400°F).
Rub leg with oil, salt and pepper.
Put into roasting tray.
Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
Tuck remaining herbs under the meat.
Pour tinned tomatoes over the top, followed by the wine.
Cover tray tightly with double layer of foil.
Put into oven, turning down temperature to 170°C (300°F).
Cook 3.5 to 4 hours.

Nutrition Facts : Calories 1187.9, Fat 81.2, SaturatedFat 35, Cholesterol 270.5, Sodium 282.7, Carbohydrate 23.7, Fiber 4.8, Sugar 10.3, Protein 65.9

Ingredients

2 1/4 kg lamb shoulder
olive oil
sea salt
fresh ground pepper
1 head garlic, broken into clove
fresh rosemary sprig
2 red onions, peeled and quartered
3 carrots, peeled and chopped
2 sticks celery, cut into pieces
1 large leek, trimmed and cut
800 g tinned whole tomatoes
2 bay leaves
fresh thyme sprig
4 ripe tomatoes, quartered
750 ml red wine

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Preheat the oven to 180C/350F. Place the lamb in a large baking tin and score the fatty bits of the lamb lightly with a sharp knife.
Rub on one tablespoon of the olive oil, then sprinkle on half of the salt, pepper and rosemary (1/2 tsp of each). Cover the tin with foil (tent it over the lamb, so it’s not actually touching the lamb) and place in the oven for 3 hours (this will give you well-done but juicy lamb. Cook for 2 hours 15 minutes if you like your lamb a little more rare).
Arrange the potatoes in the tin around the lamb. Drizzle the remaining oil onto the potatoes and sprinkle on half of the remaining salt, pepper and rosemary (1/4 tsp of each).

Slow Cooked Lamb Shoulder With Roast Vegetables Recipes

SLOW COOKED LAMB SHOULDER WITH ROAST VEGETABLES

Make and share this Slow Cooked Lamb Shoulder With Roast Vegetables recipe from Food.com.

SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES

This is a Jamie Oliver recipe that we make often. I have also used butterflied leg of lamb successfully.

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