Lamb Shoulder Roast
Roasting lamb shoulder is a recipe with fresh ingredients from the Lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg lamb shoulder (boneless)
- 4 Garlic cloves
- 4 sprigs Rosemary
- 500 g small onions
- 2 carrots
- 200 g celeriac
- 5 tbsp olive oil
- Salt
- ground pepper
- 200 ml dry white wine
- 400 ml lamb stock
Instructions
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1.
Preheat the oven to 150°C with fan and top heat. Wash and pat the lamb dry. Peel and chop the garlic. Remove needles from two rosemary sprigs and coarsely chop them as well. Peel the onions. Peel and dice the carrots and celeriac. Mix the garlic, chopped rosemary and 3 tbsp olive oil and rub this mixture all over the lamb. Season the inside with salt and pepper and roll it into a loaf. Tie it with kitchen twine and season the outside with salt and pepper.
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2.
In a roasting pan heat the remaining oil and sear the roast on all sides. Remove it again and add the onions, carrots and celeriac to the pan. Let them brown, deglaze with white wine and place the meat on top of the vegetables. Pour in some stock and add the rosemary sprigs. Roast in the oven for about 2½ hours, adding more stock as needed and turning the roast occasionally. Before serving season the sauce with salt and pepper, remove the twine and strain the sauce if desired.
