Slow roasted Lamb Shoulder with roasted seasonal vegetables

AuthorHorner FarmCategory,

 

This recipe appears in the Winter 2020 edition of Exmoor Magazine

Slow roasted Lamb Shoulder with roasted seasonal vegetables, pearl barley and red wine gravy



Yields4 Servings


Ingredients
 1 kg Lamb shoulder
 2 Garlic cloves, sliced
 Sprigs of rosemary
 Olive oil
 1 Medium onion
 1 tsp Salt
 ½ tsp Black pepper
 Winter vegetables – carrots and parsnips
 1 tsp Wholegrain mustard
 2 tsp Exmoor honey
 80 g Pearl barley
 Small glass of red wine
 1 tbsp Cornflour
 Splash of balsamic vinegar
 1 tbsp Redcurrant jelly
 300 ml Stock
Method
1

Preheat the oven to 170°C/150°C fan/gas mark 3.

2

With a sharp knife make 8 incisions in the shoulder; push in garlic slices and rosemary sprigs.

3

Roughly slice the onion and place in the bottom of the roasting dish along with a sprig of rosemary.

4

Rest the lamb on top of the onions and cover with a lid or tented foil.

5

Roast for 4 hours, basting occasionally.

6

Parboil the carrots and parsnips (or veg. of your choice), place in a roasting tin, drizzle with honey, olive oil and stir in the wholegrain mustard.

7

Roast for 30 minutes at 190°C/170°C fan/gas mark 5.

8

Remove the lamb from the oven and pour off the juices into a separate pan.

9

Allow to rest for 30 minutes before carving.

10

Gently simmer the pearl barley for 30 minutes until tender.

11

To make the gravy, mix cornflour with a small amount of red wine to make a paste, add to the stock, remaining wine and meat juices.

12

Heat gently and bring to a simmer. Add in redcurrant jelly and a drop of balsamic vinegar. Simmer until thickened.

13

Pull the lamb off the bone and serve with the barley, vegetables and gravy.

Ingredients

Ingredients
 1 kg Lamb shoulder
 2 Garlic cloves, sliced
 Sprigs of rosemary
 Olive oil
 1 Medium onion
 1 tsp Salt
 ½ tsp Black pepper
 Winter vegetables – carrots and parsnips
 1 tsp Wholegrain mustard
 2 tsp Exmoor honey
 80 g Pearl barley
 Small glass of red wine
 1 tbsp Cornflour
 Splash of balsamic vinegar
 1 tbsp Redcurrant jelly
 300 ml Stock

Directions

Method
1

Preheat the oven to 170°C/150°C fan/gas mark 3.

2

With a sharp knife make 8 incisions in the shoulder; push in garlic slices and rosemary sprigs.

3

Roughly slice the onion and place in the bottom of the roasting dish along with a sprig of rosemary.

4

Rest the lamb on top of the onions and cover with a lid or tented foil.

5

Roast for 4 hours, basting occasionally.

6

Parboil the carrots and parsnips (or veg. of your choice), place in a roasting tin, drizzle with honey, olive oil and stir in the wholegrain mustard.

7

Roast for 30 minutes at 190°C/170°C fan/gas mark 5.

8

Remove the lamb from the oven and pour off the juices into a separate pan.

9

Allow to rest for 30 minutes before carving.

10

Gently simmer the pearl barley for 30 minutes until tender.

11

To make the gravy, mix cornflour with a small amount of red wine to make a paste, add to the stock, remaining wine and meat juices.

12

Heat gently and bring to a simmer. Add in redcurrant jelly and a drop of balsamic vinegar. Simmer until thickened.

13

Pull the lamb off the bone and serve with the barley, vegetables and gravy.

Slow roasted Lamb Shoulder with roasted seasonal vegetables

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