MATT PRESTON'S ROAST SHOULDER OF LAMB
Russ found this in the West Australian Sunday Times and wants to make it soon so I'm saving it here. Matt didn't say if it was bone-in or out shoulder, but 1.4kg would be a huge serve for 4 unless it was bone-in so that's my guess. Remember, an Aussie tablespoon is 4 teaspoons. I'm repeating his instructions for resting-I have never heard of the newspaper thing before.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180c.
- Add the oil and butter to a heavy-based roasting pan and heat until sizzling. Brown the meat on all sides then remove the pan from the heat, and the meat from the pan.
- Place the onions in the pan and stir them through the pan juices and fat. Place the lamb on top of the onions and place in the oven.
- After half an hour, add the garlic to the roasting pan. Turn the heat down to 120c.
- The lamb should be cooked after 90 minutes but is definately ready when it pulls apart easily.
- Remove the lamb from the pan, wrap in tin foil then cover with a newspaper and rest.
- Push the onions and garlic to the side of the pan, and place it on a medium heat. Pour in the wine and deglaze by scraping any brown and meaty bits off the bottom of the pan while the wine evaporates. Mix in the onions and garlic, pour all the pan contents into a tall vessel and blitz with a stick blender. Season with salt and pepper and coffee granules to taste.
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Lennox Farthing
[email protected]I'm not a big fan of lamb, but I'm willing to try this recipe. It looks like it might be good.
Bilal Mzakariyya
[email protected]This lamb recipe is a great way to use up leftover lamb. It's also a great way to impress your friends and family.
Zo Om
[email protected]I'm allergic to lamb, but this recipe still looks delicious. I might try it with a different type of meat.
Johnny Bolt
[email protected]I'm not sure about this lamb recipe. It seems like it might be too complicated.
abdo gaming
[email protected]This lamb recipe sounds amazing. I can't wait to try it.
Ulug Bek
[email protected]I'm excited to try this lamb recipe. It looks delicious and I love Matt Preston's recipes.
Rasheed ahmad Ahmad
[email protected]This lamb recipe is a great choice for a special occasion meal. It's easy to prepare and the results are impressive.
Imran Ayub
[email protected]I would definitely recommend this lamb recipe to anyone who loves lamb or is looking for a new way to cook it.
M.ASRAFUL ISLAM SAM
[email protected]This lamb recipe is easy to follow and the results are incredible. The meat is fall-apart tender and the gravy is so flavorful.
Guermande Saintélus
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The meat was so tender and juicy, and the gravy was amazing.
Ihsan Jan
[email protected]This recipe is a great way to cook lamb. The meat was tender and flavorful, and the gravy was rich and satisfying.
Official Tips BD
[email protected]The lamb was a little dry, but the gravy was delicious.
aatif khan
[email protected]I've made this lamb recipe several times and it's always a hit. The meat is always cooked perfectly and the gravy is divine.
Rich Petty
[email protected]This lamb recipe is a keeper! The meat was fall-off-the-bone tender and the gravy was so flavorful.
Sana Waseer
[email protected]Matt Preston's roast shoulder of lamb recipe is a winner! The meat was incredibly tender and flavorful, and the gravy was rich and delicious. I served it with roasted potatoes and vegetables, and it was a perfect meal for a special occasion.