Has anyone got the recipe for the shoulder of lamb on Jamie at Home this week - looks?!
Answers: really yummy and want to make it or do you know where I could find it. Thanks
Lamb
1 (2 kg) lamb shoulder, bone in (ask the butcher to score lightly between the bones for you)
1 bunch fresh rosemary (a large bunch, or two small bunches)
1 bulb of garlic, unpeeled (use 2 bulbs if you love garlic)
olive oil
sea salt, crushed
black pepper, freshly ground
Sauce
1 tablespoon flour
500 ml chicken stock (from a can or carton is fine)
2 tablespoons capers, soaked, drained and chopped (optional, I hate capers, so I leave them out)
1 bunch fresh mint, leaves picked off and very finely chopped (a large bunch, or 2 small bunches)
2 tablespoons red wine vinegar
First, preheat your oven up as hot as it will go.
Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - Jamie is quite generous with the amount of rosemary, so don't be shy about it - I guess I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).
Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).
Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
Sprinkle with sea salt and black pepper and rub into the lamb.
Scatter the rest of the rosemary and garlic cloves on top of the lamb.
Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.
Immediately turn the heat down to 170C (325F) or slightly lower if your oven is fan forced - I cooked mine at 160C in my fan forced oven.
Cook for four hours.
When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
Cover meat and keep warm while you prepare the sauce.
Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
Remove the roasted garlic cloves to a plate and let them cool a little.
Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.
Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
Place the roasting pan on the stove (I place it over two hobs) over a medium heat.
Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).
Now add the finely chopped mint and the red wine vinegar and the capers if using.
Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.
Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.
You can try here....it says though that his recipes are limited to those who are in the U.S. Not sure of where you are.
http://www.foodnetwork.com/food/show_jh/
I found this online too...someone posted on his website
http://www.recipezaar.com/277732
rosemary, garlic, shoulder of lamb, olive oil, tin foil, bake for 4 hours
LAMB SHOULDER CUSHION ROAST WITH
STUFFING
3 - 4 lb. square cut shoulder of lamb
2 tbsp. butter
1/4 tsp. ginger
1 tbsp. dried mint
1 c. bread cubes
1/4 c. milk
1/2 c. chopped celery
2 tbsp. chopped onion
1 tsp. salt
2 tbsp. brown sugar
2 c. chopped apples, unpeeled
Have bones removed from roast to form a pocket. Saute onion and celery in butter. Add remaining ingredients, toss together lightly. Fill lamb cavity with stuffing, skewer or sew edges together. Place fat side up on rack in shallow uncovered pan. Roast in slow oven at 325 degrees about 2 1/2 hours. Yields 6 to 8 servings
http://www.foodnetwork.com/food/recipes/...
I hope this is it..... good luck.
SHOULDER OF A LAMB
ingredients
1 1/2 kg (3 lb) shoulder of lamb, boned
1 garlic clove, cut into slivers (optional)
25 g (1 oz) dripping or lard, melted
Salt and freshly ground black pepper
300 ml (1/2 pint) lamb stock, made from the shoulder bones, or beef stock
1 tbsp flour (optional)
For the stuffing:
Butter for frying
1 small onion, peeled and finely chopped
75 g (3 oz) lamb's liver, chopped
50 g (2 oz) raisins
75 g (3 oz) long-grain rice, cooked
1 tsp spoon freshly chopped rosemary or 1/2 tsp dried rosemary
1/2 egg, beaten
To garnish:
8 prunes, soaked overnight, drained and stoned
8 tsp chutney or sweet pickle
method
1. To prepare the stuffing, melt a knob of butter in a small pan. Add the onion and fry for 5 minutes or until golden. Add the chopped liver and fry briskly until the juices run pink.
2. Remove from the heat and stir in the remaining stuffing ingredients, binding with the egg. Season to taste.
3. Put the lamb on a board and push the stuffing into the cavity. Roll up the meat and tie securely with string, using skewers if necessary. If using garlic, make incisions in the meat with a sharp knife and insert the garlic slivers. Brush the joint with dripping or lard and sprinkle liberally with salt and pepper.
4. Put the joint on a rack in a roasting pan and roast on the top shelf of a very hot oven (230°C/450°F or Gas Mark 8) for 15 to 20 minutes to brown the meat, basting occasionally. Transfer the tin to the middle shelf of the oven and lower the heat to moderate (180°C/350°F or Gas Mark 4). Roast for 1 to 1 1/2 hours or until the juices run rosy pink when the meat is pierced with a skewer.
5. Remove the meat from the pan and place it on a hot serving platter to 'rest'. Drain off the excess fat from the roasting pan. Pour in the lamb or beef stock and bring to the boil over high heat, stirring constantly. If a thicker gravy is liked, 1 tablespoon flour can be stirred into the pan and browned before the stock is added. Season to taste.
6. Carve the lamb into slices and arrange in the centre of the serving platter. Garnish the edge of the platter with the prunes stuffed with chutney or pickle. Serve the gravy separately in a gravy boat.
serving amount
serves 4 to 6.
I got his book for christmas and could write it out again, but Annie has given it to you already.