Herbed shoulder of lamb

Herbed shoulder of lamb

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Boned shoulder of lamb rolled around a generous layer of fresh herbs results in a roast with a great flavour.

Ingredients

Quantity Ingredient
1 shoulder of lamb, boned
2 tablespoons chives, snipped
4 tablespoons parsley, chopped
1 teaspoon fresh lemon thyme or oregano, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh ginger, chopped
2 tablespoons oil
salt and freshly ground black pepper

Gravy

Quantity Ingredient
125ml red wine
125ml chicken or vegetable stock
salt

Method

  1. Spread boned meat out so it lies flat, cover it with baking paper or plastic wrap and pound it with a mallet or rolling pin so it is of more or less even thickness.
  2. In a small bowl, combine herbs, ginger and oil. Sprinkle surface of lamb with salt and pepper and spread herb mixture evenly over it. Roll up lamb tightly and tie at 5 cm intervals with kitchen string. Brush lamb with a little oil, sprinkle with salt and pepper and place in a roasting tin.
  3. Roast in a preheated moderate oven for 1–1½ hours. Transfer to a heated platter and keep warm.
  4. To make gravy, skim any excess fat from cooking juices and deglaze tin with wine and stock, stirring in brown bits clinging to bottom and sides. Reduce gravy by boiling over high heat until thickened slightly, season with salt and pour into a heated sauceboat.
  5. Carve lamb in thick slices and serve it with gravy. Creamy mashed potatoes make a good accompaniment and help mop up the delicious juices.

Note

  • If you don’t have fresh herbs, use 6 tablespoons chopped parsley and ¼–½ teaspoon each of the dried herbs indicated as fresh in the recipe.
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