Slow cooked shoulder of lamb

Slow cooked shoulder of lamb recipe

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Mediterranean-style lamb cooked with red wine, passata, garlic and beans and served with creamy mash – ideal for a dinner party or a family meal. Any leftovers can be used for a lamb and veg curry, a stir-fry with noodles or a meaty sauce to serve over polenta. See method

  • Serves 4
  • 15mins to prepare and 4hrs to cook plus 15-20mins resting
  • 703 calories / serving

Ingredients

  • 1.5kg (3lb) bone-in shoulder of lamb
  • 15ml (1tbsp) olive oil
  • pinch sea salt
  • freshly ground black pepper
  • 30g (1oz) fresh rosemary
  • 500ml (7fl oz) red wine
  • 200ml (7fl oz) lamb stock
  • 1 bulb garlic, halved
  • 500g (18fl oz) garlic and herb passata
  • 15ml (1tbsp) Worcestershire sauce
  • 400g (13oz) cannellini beans
  • 400g (13oz) kidney beans
  • 1kg white potatoes, peeled and roughly chopped
  • 100ml (4fl oz) semi-skimmed milk
  • 110g (3 3/4oz) salted butter

Each serving contains

  • Energy

    2945kj
    703kcal
    35%
  • Fat

    28g 40%
  • Saturates

    14g 71%
  • Sugars

    13g 15%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 72.4g Protein 23.1g Fibre 15.1g

Method

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Using a sharp knife, make several 2.5cm (1in) deep cuts in the lamb. Rub the olive oil all over the lamb and season generously. Poke a few broken rosemary sprigs into the slashes. Place the joint in a roasting tin and pour over 400ml (14fl oz) of the wine and the stock then add the garlic. Cover tightly with foil, transfer to the oven and turn the heat down to gas 3, 170°C, fan 150°C.
  2. Roast for 3 1/2 hours, checking occasionally to make sure that all the liquid hasn't evaporated, add a little water if it looks too dry. Remove the foil and very carefully drain off the lamb fat from the tin. Add the passata, Worcestershire sauce, remaining red wine and beans to the roasting tin and return to the oven, uncovered for 30 minutes. When the lamb is ready, remove it from the oven, place on a warmed plate, cover loosely with foil and allow it to rest for 15-20 minutes.
  3. Meanwhile bring a medium pan of water to the boil and cook potatoes for 15 minutes or until tender. Drain and mash with the milk and butter. Season well. To serve, thickly slice the lamb and serve with the mash and bean mixture. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.

See more Lamb recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion of treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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