Slow Cooked Shoulder Of Lamb With Rosemary

Recipe and photograph courtesy of UK Shallot.

Slow Cooked Shoulder Of Lamb With Rosemary Scented Shallots. Hello friends, so how are you today?

Also, are you looking for a Sunday roast recipe to try out over Easter? Fancy trying this Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots recipe?

Slow Cooked Shoulder Of Lamb With Rosemary Scented Shallots.

This post also contains affiliate links and ad banners. This means that if you click on one and make a purchase, I may receive a commission. You will not be charged any additional fees if you purchase through an affiliate link. Also, affiliate links will be marked with a *

Table Of Contents:

  • Firstly, Slow Cooked Shoulder Of Lamb With Rosemary Scented Shallots Ingredients.
  • Secondly, Slow Cooked Shoulder Of Lamb With Rosemary Scented Shallots Method.
  • Other Recipe Ideas.
Slow Cooked Shoulder Of Lamb With Rosemary Scented Shallots

How To Make Slow Cooked Shoulder Of Lamb With Rosemary Scented Shallots:

Serves: 6

Prep time: 30 minutes

Cooking time: 4 – 5 hours

You’ll Need:

  • 1 boneless shoulder of lamb
  • 1 head of garlic
  • ½ bunch of rosemary
  • 2 peeled carrots
  • 50ml olive oil
  • Salt and pepper
  • 400g whole round peeled shallots
  • 20g tomato puree
  • Pinch of flour
  • 1 litre of chicken stock

Ask your butcher to take out the bone of the shoulder but give it to you to use in the pan when roasting the shoulder to help make the gravy.

You Will Need:

  • Small Sharp Knife.
  • Roasting Dish.
  • Aluminium Foil.
  • Fine Sieve.
  • Serving Dish.
  • Carving Knife.

What To Do:

  1. Go over the joint and remove any large fat deposits or unsightly skin.
  2. Stab the joint several times over with the tip of a small sharp knife and insert one ½ clove of garlic per incision. Also, stick in a little sprig of rosemary per incision to enhance the flavour.
  3. Place the shoulder on the lamb bones with the 2 carrots cut just in half, drizzle over the olive oil and season with sea salt and pepper.
  4. Place in the oven at 160c for 4-5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, throw in the peeled shallots and remove the foil.
  5. When the lamb is cooked and the shallots are also cooked, remove everything from the tray and allow to rest somewhere warm.
  6. Add the tomato puree and flour to the cooking tray and place back on the stove to cook slightly. Then add the stock and bring to the boil.
  7. Strain through a very fine sieve into a clean pan and bring back to the boil, season if required.
  8. Carve the lamb onto a warm serving dish, place the shallots around and put the gravy into a sauce boat.
  9. Serve with green vegetables and some potatoes.
Slow Cooked Shoulder Of Lamb With Rosemary Scented Shallots

Recipe and photograph courtesy of UK Shallot. So what do you think of this Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots recipe for Easter? Do you also fancy making this?

As always, share your thoughts in the comments below.

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Thank you so much for stopping by. I also hope you liked todays post?

Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots

This post also contains affiliate links and ad banners. This means that if you click on one and make a purchase, I may receive a commission. You will not be charged any additional fees if you purchase through an affiliate link. Also, affiliate links will be marked with a *

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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10 Comments

  1. The Lazy Gastronome
    8 April 2018 / 16:09

    If that tastes anything like it looks, I'm in! Thanks for sharing at the What's for Dinner party! Hope you have a great week.

    • 20 April 2018 / 10:57

      Thanks for hosting 🙂

  2. Carol @Comfort Spring Station
    8 April 2018 / 12:49

    This is so like my recipe for lamb. You have my mouth watering for it. Lovely!

    • Claire
      Author
      20 April 2018 / 10:56

      Thanks for stopping by Carol 🙂

  3. Anonymous
    2 April 2018 / 15:17

    Sounds tasty. I’m really hungry now.

    • 3 April 2018 / 05:54

      Thanks for stopping by and leaving a comment 🙂

  4. Nancy's Fashion Style
    1 April 2018 / 08:19

    Mmmmm, looks delicious! Happy Easter Claire!

  5. mummabstylish
    31 March 2018 / 21:34

    I love a lamb dish and this one looks scrumptious. Thanks for sharing this fabulous recipe Claire, We're having Turkey this weekend and I can't wait! Have a super time with the family, don't eat too many eggs my friend. Jacqui Mummabstylish xx

    • 1 April 2018 / 09:41

      Thanks for stopping by Jacqui. We have decided on Gammon and beef for today as we are having both my boys back home 🙂