HOW TO PREPARE LAMB SHOULDER RECIPES

LAMB SHOULDER RECIPES | BBC GOOD FOOD

Lamb shoulder recipes | BBC Good Food image

Enjoy the succulent flavours of lamb with our finest lamb shoulder recipes. Choose from classic British dishes or try a host of Persian, Greek, Indian and Moroccan recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SLOW ROASTED BALSAMIC-GLAZED LAMB SHOULDER - WEBER

Slow Roasted Balsamic-Glazed Lamb Shoulder - Weber image

This dish is the ultimate winter comfort meal. Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.

Provided by Laura Romeo - Weber Grill Expert

Categories Red Meat

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 kilograms boneless lamb forequarter/shoulder
3 garlic cloves, finely chopped
1 tablespoon extra-virgin olive oil
3 teaspoons finely chopped fresh rosemary leaves
1½ teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic glaze

Steps:

Prepare the barbecue for indirect cooking over low heat (100°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.
Trim the lamb of any hard lumps of fat. In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper. Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast.
Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.
Once the lamb has been roasting for about 5 ½ hours, or has reached an internal temperature of 90°C, brush the lamb with the balsamic glaze and continue roasting the lamb for a further 30 minutes. Once the lamb has cooked, remove from the barbecue and cover with aluminium foil. Leave the lamb to rest for at least 15 to 30 minutes.
Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

Nutrition Facts : Calories calories

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PREPARE AHEAD

Make 1–2 days ahead, keep in the fridge, then reheat thoroughly.

FREEZE

Transfer to a freezer-proof container and freeze for 1 month. Don’t freeze for longer as the flavours will intensify and the dish may become too spicy.

1 Preheat the oven to 150°C/130°C fan/Gas 2.

2 Heat 2 tablespoons of the oil in a large frying pan. Add half the lamb and fry until browned. Remove from the pan with a slotted spoon and set aside, then brown the other half of the lamb andset aside.3 Add the remaining oil to the pan.Add the onions and fry for 4–5 minutes until beginning to soften.

4 Meanwhile, place the ginger, garlic and chilli into a small food processor and whizz until finely chopped.

5 Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar.Add to the pan along with the remaining spices and the garlic and ginger mixture.

6 Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1–2 hours until tender. Check the seasoning and serve.

Keeps for 2 days in the fridge.1 small cucumber, peeled350g (12oz) Greek yoghurt5 tablespoons chopped mint

RAITA

PREPARE AHEAD

Keeps for 2 days in the fridge.

1 Cut the cucumber in half lengthways, scoop out the seeds and cut the flesh into small cubes. Place in a bowl with the yoghurt and mint and chill for up to 2 days before serving.

FRESH TOMATO RELISH

PREPARE AHEAD

Keeps for 2 days in the fridge.

1.Mix all the ingredients together and chill for up to 2 days before serving.

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