Delicious Roast Lamb Shoulder Recipes
The Secret to a 20 Minute Lamb Shoulder Roast With Red Wine Jus
Roast Lamb Shoulder. Ok, I admit that there is no way cook a 2.2 kg lamb shoulder roast in 20 minutes unless it’s with a pressure cooker and even then you won’t have the right depth of flavour. I, just like many of you, am time pressed. The last thing I want to do after a hard day’s work is to slave away in the kitchen.
I want something simple, something quick. For a mid-week meal, need it always be a stir-fry? No, you can do a full-on lamb roast and I’m going to show you just how you can enjoy this meal anytime, even during a busy week. It even is a great dish to make when you’re hosting a dinner party for 8 on a Friday after work, or for a quick yet satisfying Sunday roast! Read also: Lamb Chops Grilled Recipes
For lamb to fall off the bone, it needs to be slow cooked in the oven for at least 3-4 hours. Because I’m at work all day, I don’t feel that it’s safe leaving the oven on. Enter the slow cooker, it’s a great way to get a flavourful cooked meal with minimal preparation. I feel that this is the fastest and most efficient way to have a hearty and flavoursome dinner prepared in just 20 mins. The catch is that while you are work, your dinner is cooking away, ready when you come home.
Couple of things to note too, you can choose not to marinate it, but I prefer to infuse the flavours. Another thing is that you can be creative with this recipe as long as you use a good quality lamb.
20 Minute Lamb Shoulder Roast with red wine jus
2.2 kg lamb shoulder (bone in)
1/2 bottle dry red wine
1 whole bulb garlic /roasted garlic
1 sprig of rosemary or 1 tbsp dried rosemary
1 bunch of thyme
250ml chicken stock
The night before:
5 minutes – Marinate the above except the chicken stock
The morning when you want to serve the roast:
15 mins – Turn oven to the highest heat, take the lamb out from the marinade (reserve) and rub with olive oil, salt and pepper. When the oven is very hot, put the lamb in for 10 minutes, this will sear and brown it and will also save you cleaning a pot;)
Put the lamb, marinate and 250ml of chicken stock into the slow cooker on low heat. While you spend your 8 hours at work, your dinner is being cooked. The sauce will become slightly thick and if you are having a dinner party you can take out the sauce, strain it and add more flavour. Otherwise, it really is good just straight from the slow cooker.
honey is the baker of us two, and soy is chef extraordinaire. We hope to share our dining experiences as well as show off our handiwork in the kitchen. We live in Canberra, Australia, and are frequent visitors to Sydney and Melbourne and our hometown, Singapore.
And why honey and soy? Well, we only drink tea with a teaspoon of honey and lots of soy milk! Yum!
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