There’s something about weekend cooking that normally means the pace is a lot slower and you may have a little bit more time to spare to cook a family meal or even a Sunday roast – though having more time doesn’t mean it needs to be hard. This week I came across a lovely shoulder of lamb at my local butcher, which is usually a bit cheaper than leg of lamb but tastes great slow roasted – the meat can literally be pulled off the shoulder with a spoon and fork.
Don’t forget to keep sharing your seasonal recipes in my Simple and in Season linky-up, there are now quite a few great looking seasonal treats to try (not just from the UK!) I’ll be rounding-up in a separate post at the beginning of June and sending out a book to the winner.
Slow Roasted New Season Shoulder of Lamb,
with Jersey Royals & British Asparagus
1 x 1.3kg shoulder of lamb or leg of lamb
1. Pre-heat your oven to 160 degrees celcius
2. Take a tin or casserole dish large enough to fit in your leg or shoulder of lamb, put your sliced onions and garlic in the bottom of the tin and lie your shoulder or leg of lamb on top
3. Crumble a lamb stock over the shoulder or leg or or put your stock cube in a small bowl and pour in a small amount of olive oil, mix this together with your finger to form a paste (a la Marco Pierre White). Spread this paste all over your leg or shoulder of lamb, season all over with salt and freshly milled pepper and scatter some rosemary all over the top
5. Cook in the oven for 3 hours basting occasionally. If your liquid runs dry, add in some more wine, water or stock
6. Wash and boil your new potatoes for fifteen minutes and set aside. Blanch your asparagus for around three minutes and rinse under cold water
7. After three hours of cooking, take off the lid or foil and throw in your par-boiled new potatoes and asparagus. Coat everything in the liquid in the tin/dish and cook, uncovered for a further 45 minutes
8. After 45 minutes, take out your shoulder of lamb and place on a plate, covered to rest (for fifteen minutes.) Check your potatoes are soft, if not put them back in the oven for fifteen minutes. Pull the lamb apart (I usually throw it back on top of the veg) and serve.