How To Slow Roast Lamb | Cookery School | Waitrose
We’re back at our Kings Cross Cookery School where chef Omar Abourgebah is sharing his recipe for a slow cooked shoulder of lamb.
This marinated lamb shoulder recipe is perfect for tender, slow cooked meat that falls off the bone. He takes us through how to make a garlic, parsley and anchovy marinade that will form a nice crust to the lamb, while the fat on the meat really brings out the flavour. You can use this marinade on a half shoulder of lamb, or lamb chops if you don’t have the time for slow roasting. Omar also creates a gremolata to accompany the dish - perfect for a Sunday lunch.
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Ingredients
25g pack parsley
4 cloves garlic, crushed
4 anchovy fillets, drained and roughly chopped
½ x 142g jar nonpareille capers, drained
1 lemon, finely grated zest
75ml extra virgin olive oil
1 Essential British Lamb Whole Shoulder
For the gremolata:
1 lemon
¼ x 25g pack parsley, finely chopped
1 clove garlic, crushed
1 tbsp extra virgin olive oil
Click here to view the full recipe |
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Slow Cooked Breast of Lamb
Best of British Blackwell is all about ensuring that no part of nay animal that we eat is left to waste. The breast of the lamb is probably the cheapest cut, but if you cook it right, it can be the best part of the animal. Go to your local butcher and ask them for a lovely piece of lamb breast and give it a go yourself! You really wont regret it.
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Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.
How to make my SUPER TENDER roast lamb recipe ???? | Marion's Kitchen
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stuffed boneless leg of lamb | cook like a chef
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How Long to Roast a Lamb Shoulder? : Chef Knows Best
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How long you will roast a lamb shoulder will depend largely on the size of the meat. Find out how long to roast a lamb shoulder with help from an experienced culinary professional in this free video clip.
Expert: Geoff Lukas
Filmmaker: Brandon Somerton
Series Description: You can prepare a wide variety of delicious meals right in the comfort of your own home, as long as you have access to a few key tools. Get tips directly from the chef with help from an experienced culinary professional in this free video series.