Roast Shoulder of Lamb
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Recipe serves 6
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Preparation Time
20 min
- Cooking Time
150 min
Ingredients
- 1.75–2kg shoulder of lamb
- 2 Knorr Lamb Stock Cubes
- 2–3tbsps olive oil, with a little to spare
- 6 tomatoes on the vine
- 2 shallots, unpeeled and halved
- 2 cloves of garlic, unpeeled and halved
- Fresh thyme, sage, parsley and rosemary
- 250ml water
Method
- Pre-heat your oven to 170°C, Gas Mark 3–4.
- Crumble 1 Knorr Lamb Stock Cube with a tablespoon of olive oil and mix into a paste. Massage this into the lamb.
- Add a little oil to the roasting tin and place the lamb joint in, skin side down.
- Place the tomatoes on top of the lamb and arrange the shallots and garlic around the meat. Add a few sprigs of thyme, rosemary and sage leaves, and drizzle with a couple of tablespoons of olive oil.
- Transfer to oven and cook for 2½ to 3 hours, depending on your oven.
- Once cooked, remove from the oven and place tomatoes, garlic and shallots to one side. Remove the lamb to a platter to rest.
- Pour the fat from the roasting tin into a bowl and set to one side. Add a little water (about 250ml) to the pan and crumble in a Knorr Lamb Stock Cube, mixing to dissolve the cube and sediment from the pan. Transfer to a saucepan, bring to the boil and reduce.
- Stir in some chopped thyme, parsley and rosemary along with some of the lamb fat you’d already put to one side.
- Dress the lamb with the roasted tomatoes, garlic and shallots. Drizzle the roasting juices over the meat and serve.
