Everybody in our house loves roast lamb, particularly when it has been slow roasted, making it perfecty tender and soft. I’ve been given special permission to share a recipe by Jamie Oliver from his latest book, Save with Jamie, for his Mothership Sunday Roast Lamb, accompanied by a great photograph by David Loftus (I’m a huge fan!) This recipe is perfect for the weekend and I’m sharing it here ahead of it being shown on Jamie’s Money Saving Meals on Monday night on Channel 4 at 8pm. The idea is that you make a huge roast on a Sunday and then use the leftover meat as the basis for more meals throughout the week.
The recipe itself is one of my favourite’s from this latest installment by Jamie Oliver and there are even a couple of bonus recipes within it, too. You also get the instructions for perfectly crispy rosemary and garlic roast potatoes, an easy fresh mint sauce and a quick Savoy cabbage and streaky bacon dish for the side.
Slow roasted lamb is something that you really can’t go wrong with – you’ll need around 3-4 hours to get this lamb cooked to perfection and literally falling off the one, but I promise you’ll have a really tasty Sunday roast with plenty of meat for leftovers throughout the week. Plus, using a cheaper cut of lamb from the shoulder means you’ll end up with a more flavourful and cost-effective end result.
Other than this Mothership Sunday Roast Lamb recipe, I’m not sure which other recipes Jamie is going to highlight on the show this Monday, but after my recent trip to America where I ate plenty of Tex-Mex rolls and wraps, I’m really hoping that the Bad Boy BBQ Burritos on page 196 of the book will make an appearance at some point as well. This recipe along with a few other recipes from the book will then be featured on the Save with Jamie recipe page over on JamieOliver.com.
Jamie Oliver’s Mothership Roast Lamb
Serves 6 plus leftovers
Total time: 4 hours 15 minutes
1 bulb of garlic
1 bunch of fresh rosemary (30g)
1 x 2.5kg shoulder of lamb, bone in
1 bunch of fresh mint (30g)
1 teaspoon golden caster sugar
3 tablespoons white wine vinegar
4 rashers of smoked streaky bacon
1 large Savoy cabbage
1 tablespoon plain ﬂour
500g frozen peas
Preheat the oven to 170°C/325°C/gas 3. In a pestle and mortar, bash
4 peeled garlic cloves, half the rosemary leaves and a pinch of salt and
pepper into a paste, then muddle in a good lug of oil. Stab the lamb ten
times, then stick your ﬁnger in each hole and massage the marinade in and
all over. Peel and quarter the onions and place in a snug-ﬁtting roasting tray
(this is important), with the lamb on top. Add 50ml of water, cover tightly
with tin foil and cook for 3 hours. Remove the foil, pour away all the fat
(save as dripping – see page 158) and add another 200ml of water to the
tray. Cook for 1 hour more, or until the meat falls away from the bone,
adding another good splash of water, if it starts to dry out.
Meanwhile, peel the potatoes, halving any larger ones, and parboil in a large
pan of boiling salted water for 12 minutes. Drain and shake to ﬂuffup, then
tip into a roasting tray. Strip in the rest of the rosemary leaves, drizzle with
oil, bash and add the remaining unpeeled garlic cloves, and toss with salt and
pepper. Place in the oven under the lamb tray for the ﬁnal 1½ hours. With
20 minutes to go, pick and very ﬁnely chop the mint leaves, scrape into a small
jug and mix with the sugar, vinegar and 1 tablespoon of boiling water. Chop
the bacon and cook in a large frying pan on a medium heat until
golden. Trim, roughly slice and throw in the cabbage with a splash of water,
cook for 10 to 15 minutes, or until softened, then season to perfection.
Remove the lamb from the oven, transfer to a platter and cover. Put
the tray on a medium heat on the hob and stir in the ﬂour, then pour in
600ml boiling water and any lamb resting juices. Stir well and simmer until
you’re happy with the consistency. Pour the gravy into a jug, or if you
prefer it smooth, pour and push it through a sieve ﬁrst. Quickly blanch
the peas in a pan of boiling water for a couple of minutes, then drain.
Serve everything in the middle of the table, with all the usual trimmings.
Taken from Save with Jamie, published by Michael Joseph
Recipes @2013 Jamie Oliver
Photography @2013 Jamie Oliver Enterprises Ltd. Photos by David Loftus
For more lamb recipes, take a look here.
More related posts on RenBehan.com -
Recipe – Almost Spring Lamb HotPot – also great with roast lamb leftovers
Disclosure – this is an unpaid post. The recipe and photograph is reproduced with permission. I write a weekly blog for JamieOliver.com