KitchenCorner
Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots
Serves:6 Preparation time:30minutes Cooking time:4- 5 hours
Ingredients
1 boneless shoulder of lamb 1 head of garlic ½bunch 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 helpmake the gravy.
Method
1.Goover 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 ½clove 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 160°c for 4-5 hours, covering with a sheet of foil for the first 3 hours.With one hour to go, throwin the peeled shallots and remove the foil. 5.When the lamb is cooked and the shallots are also cooked, remove everything fromthe tray and allowto rest somewherewarm.
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 awarm serving dish, place the shallots around and put the gravy in to a sauce boat. 9. Serve with green vegetables and somepotatoes.
www.ukshallot.com 34 MARCH/ APRIL 2019 THECHELTONIAN
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