Slow-roasted Shoulder Of Lamb, Braised Summer Vegetables And Roasting Juices

Name: Slow-roasted Shoulder Of Lamb, Braised Summer Vegetables And Roasting Juices
Total time: 4 h
Yield: 5
Ingredients: 3 5/16 pounds lamb shoulder of new season, hung for 10 days; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 2 sprigs rosemary leaves only, finely chopped; 3 sage leaves finely chopped; 2 tablespoons olive oil; 2 tablespoons rapeseed oil; 1 9/16 pounds lamb bones and trimmings, cut into 2cm/¾in pieces – your butcher should be able to give you these; 1 bulb garlic cut in half horizontally; 6 3/4 tablespoons wine Chardonnay, or other dry white wine; 1 bay leaf; 3 sprigs thyme; 2 tablespoons butter; 1 tablespoon olive oil; 2 onions medium, root intact, cut into 6 wedges; 2 1/4 cups carrots washed, halved lengthways and cut into 3cm/1¼in pieces; 3 leaves Swiss chard stalks and leaves chopped; 2 little gem lettuce stalk intact, cut lengthways into 6 pieces; 9/16 pound beetroot yellow, washed and cut into even-sized pieces; sea salt; freshly ground black pepper; 4 sprigs parsley flatleaf, leaves only, roughly chopped

BBC

22Ingredients

4Hours

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Ingredients

US|METRIC

5 SERVINGS

1.5 kilograms lamb (shoulder of new season, hung for 10 days)

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

2 sprigs rosemary (leaves only, finely chopped)

3 sage leaves (finely chopped)

2 Tbsp. olive oil

2 Tbsp. rapeseed oil

700 grams lamb bones (and trimmings, cut into 2cm/¾in pieces – your butcher should be able to give you these)

1 bulb garlic (cut in half horizontally)

100 mL wine (Chardonnay, or other dry white wine)

1 bay leaf

3 sprigs thyme

2 Tbsp. butter

1 Tbsp. olive oil

2 onions (medium, root intact, cut into 6 wedges)

250 grams carrots (washed, halved lengthways and cut into 3cm/1¼in pieces)

3 leaves Swiss chard (stalks and leaves chopped)

2 little gem lettuce (stalk intact, cut lengthways into 6 pieces)

250 grams beetroot (yellow, washed and cut into even-sized pieces)

sea salt

freshly ground black pepper

4 sprigs parsley (flatleaf, leaves only, roughly chopped)

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Slow-roasted Shoulder Of Lamb, Braised Summer Vegetables And Roasting Juices

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