Seasonal recipes from Udder Farm Shop
Pot Roasted Shoulder of Lamb
Preparation Time 10 minutes
Cooking Time About 4 hours
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Perfect as a simple alternative to a Sunday Roast, or as an easy entertaining dish. Just prepare and leave in the oven to work its magic. The lamb will be meltingly tender and full of flavour.
2 tbs oil
½ shoulder lamb ( about 1.4 kg)
2 large onions, peeled and sliced
3 cloves garlic, peeled and crushed
3 carrots, peeled, trimmed and chopped into chunky pieces
2 tbs tomato puree
400ml lamb/chicken stock (or red wine)
400g can chopped tomatoes
2 sprigs fresh rosemary, leaves removed and finely chopped
2-3 tbs redcurrant jelly
Preparation: Preheat the oven to 160°C, gas mark 3.
Heat half the oil until very hot in a large flameproof lidded casserole dish. Briefly brown the lamb on either side, remove from the dish and set to one side.
Heat the remaining oil and gently fry the onions until they are soft and translucent. Add the garlic and carrots and cook for a further couple of minutes. Add the tomato puree and cook gently stirring all the time for a further 1-2 minutes.
Stir in the remaining ingredients, together with some seasoning and bring to the boil. Add the lamb back to pan and spoon over the sauce.
Cover and place in the oven for 3 ½ - 4 hours.
Remove the lamb using a slotted spoon and keep warm. Allow the sauce to simmer for 5-10 minutes uncovered to reduce and thicken. Serve the lamb with the sauce together with some creamy mashed potatoes and lots of fresh mint sauce drizzled over.
All ingredients are available for purchase at The Udder Farm Shop, and the meal is available throughout March as a special in our restaurant. Recipe created for The Udder Farm Shop by Rachel Carter.