Best 2 Incredible Roasted Shoulder Of Lamb With Smashed Vegetables And Greens Recipes

The rich aroma of roasted lamb filling your home, the tender meat falling off the bone, the vibrant colors of roasted vegetables, and the freshness of sautéed greens, all come together in the enticing dish known as "Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens." This article will take you on a culinary journey, providing you with a step-by-step guide to create this extraordinary meal. We'll share tips on selecting the best shoulder of lamb, creating a flavorful marinade, and executing the perfect roasting technique. We'll also provide guidance on smashing vegetables to perfection and sautéing greens until they are tender yet still vibrant. Be prepared to impress your family and friends with this stunning dish that is sure to leave them craving for more.

Here are our top 2 tried and tested recipes!

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEG & GREENS

Incredible roasted shoulder of lamb with smashed veg & greens image

A decent shoulder of lamb is amazing however you cook it - this way's simple and does the meat proud

Provided by Jamie Oliver

Categories Mains Jamie at Home British

Time 4h25m

Yield 6 with leftovers

Number Of Ingredients 16

Ingredients

1 big bunch of fresh rosemary
1 bulbof garlic
2 kg shoulder of lamb or hogget
olive oil
500 g seasonal greens, such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero
SMASHED VEG
750 g potatoes
3 large carrots
½ a large swede
2 knobs of unsalted butter
SAUCE
1 tablespoon plain flour
500 ml organic chicken or vegetable stock
2 heaped tablespoons baby capers
1 big bunch of fresh mint
2 tablespoons red wine vinegar

Steps:

Preheat the oven to full whack.
Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours - it's done if you can pull the meat apart easily with two forks.
Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
Put a large pan of salted water on to boil for your greens.
Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

Nutrition Facts : Calories 649 calories, Fat 40.8 g fat, SaturatedFat 18.5 g saturated fat, Protein 36.9 g protein, Carbohydrate 35.6 g carbohydrate, Sugar 12.4 g sugar, Sodium 1.4 g salt, Fiber 9.2 g fibre

ROASTED LAMB WITH ROOT VEGETABLES

Roasted Lamb with Root Vegetables image

This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.

Provided by DarlisJ

Categories Meat and Poultry Recipes Lamb

Time 3h40m

Yield 8

Number Of Ingredients 17

Ingredients

1 (6 pound) leg of lamb
5 cloves garlic, minced
2 teaspoons coarsely ground black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf, crushed
1 tablespoon chopped fresh rosemary
½ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons coarse salt, or as needed
8 carrots, peeled and trimmed
16 small potatoes, unpeeled
1 large beet, peeled and cut into wedges
1 yam, peeled and cut into wedges
8 baby turnips, peeled
2 tablespoons olive oil
salt to taste

Steps:

Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g

Tips:

For the best flavor, choose a lamb shoulder that is well-marbled.
To ensure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. The lamb is done when it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Allow the lamb to rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
When roasting vegetables, toss them in olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
To make the smashed vegetables, simply place them on a baking sheet and smash them with the back of a fork or a potato masher. Then, drizzle them with olive oil, salt, and pepper and roast them until they are tender.
The greens can be any type of leafy green vegetable, such as spinach, kale, or collard greens. To prepare them, simply wash them and remove any tough stems.

Conclusion:

This recipe for roasted shoulder of lamb with smashed vegetables and greens is a delicious and impressive dish that is perfect for a special occasion. The lamb is cooked to perfection and is fall-off-the-bone tender. The vegetables are roasted until they are caramelized and slightly charred, and the greens are wilted and tender. This dish is sure to please everyone at your table.