Slow-Cooked Shoulder of Lamb With Roasted Veggies

"This is a Jamie Oliver recipe that we make often. I have also used butterflied leg of lamb successfully."
 
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Ready In:
4hrs 15mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 200°C (400°F).
  • Rub leg with oil, salt and pepper.
  • Put into roasting tray.
  • Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
  • Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
  • Tuck remaining herbs under the meat.
  • Pour tinned tomatoes over the top, followed by the wine.
  • Cover tray tightly with double layer of foil.
  • Put into oven, turning down temperature to 170°C (300°F).
  • Cook 3.5 to 4 hours.

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Reviews

  1. Jeri Roth Lande
    Haven't made any lamb in a long time and this came out really great. Didn't follow the recipe exactly, but used the general ideas.<br/><br/>My changes.<br/>Browned the lamb in olive oil on top of the stove first. <br/>Didn't do step 4 - making incisions. Instead spread chopped garlic and rosemary springs on top of roast. <br/>Added the other ingredients and brought to a boil. Then covered and placed in a 300 oven.<br/>Also, used mushrooms instead of carrots
     
  2. Gourmetgardener
    Outstanding, what can I say. The only reason I haven't given 5 stars is I played about with the recipe a bit, but I can safely say this dish was out of this world. The lamb was so tender and flavoursome, and the gravy needed nothing doing to it at all - just pour out pan juices, thicken with flour and voila! So, I ommitted the veggies (Beccause I didn't have any), went a little easier on the wine (a whole bottle?! Spot the rich celebrity chef!) and added a handful of redcurrants to the pan. To die for. Thank you so much for this recipe :) Oh, and I took the foil off for the last 40mins, to crisp the skin a little. Mmmmmmmm.
     
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Tweaks

  1. Jeri Roth Lande
    Haven't made any lamb in a long time and this came out really great. Didn't follow the recipe exactly, but used the general ideas.<br/><br/>My changes.<br/>Browned the lamb in olive oil on top of the stove first. <br/>Didn't do step 4 - making incisions. Instead spread chopped garlic and rosemary springs on top of roast. <br/>Added the other ingredients and brought to a boil. Then covered and placed in a 300 oven.<br/>Also, used mushrooms instead of carrots
     

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