- 1 boneless shoulder of lamb
- 1 head of garlic
- ½ bunch of rosemary
- 2 peeled carrots, cut in half
- 50 ml (2 fl oz) olive oil
- Salt and freshly ground black pepper, to taste
- 400 g (14 oz) whole round peeled shallots
- 20 g (¾ oz) tomato purée
- Pinch of flour
- 1 lt (1¾ pt) of chicken stock
- To Serve: green vegetables; roast potatoes.
Easter is the perfect time to add some lamb to your diet.
And we have the perfect recipe: Slow-cooked Shoulder of Lamb With Rosemary Scented Shallots.
Make sure the family don’t fill up on chocolate eggs — they’ll need some room for this one!
- Go over the joint and remove any large fat deposits or unsightly skin. Stab the joint several times with the tip of a small sharp knife and insert one ½ clove of garlic per incision. Stick in a little sprig of rosemary per incision.
- Place the shoulder on the lamb bones with the carrots. Drizzle over the olive oil and season.
- Place in the oven at 160 deg. C., 320 deg. F., Gas Mark 3 for 4 to 5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, add the peeled shallots and remove the foil.
- When the lamb and the shallots are cooked, remove everything from the tray and allow to rest somewhere warm.
- Add the tomato purée and flour to the cooking tray and place back on the stove to cook slightly. Then add the stock and bring to the boil. Strain through a very fine sieve into a clean pan and bring back to the boil. Season if required.
- Carve the lamb on to a warm serving dish, place the shallots around and put the gravy into a sauce boat. Serve with green vegetables and potatoes.
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