Saturday, January 19, 2008

Bakers Oven Shoulder of Lamb

Now this should really be done with Mutton, but that's hard to come by so I always use shoulder of Lamb instead, and always on the bone. So much better to cook meat on the bone, plus of course you can make wonderful stock with them after.

The trick with this one is the long slow cooking. It's basically a Hugh F-W recipe which I've tweaked for me - he has wine in his and tends to cover it with foil when roasting, but I prefer adding rosemary and leaving it uncovered (provided it's in a normal, i.e. not fan, oven). It's also a one pot dish so the sort of thing you can prepare in the morning and then leave for four hours or so why you go off and do something more interesting instead.

The Lamb before going in the oven. It's surrounded by potato and onion layers, some garlic cloves and lying on abed of rosemary, lightly seasoned with salt, pepper and a little olive oil.

It can be a little fatty when it comes out again, but you don't of course have to eat the fat, just spoon out the potatoes and onions and leave the rest behind. I tend to leave whatever I don't want to cool and then throw the hardened fat away then as it's easier to separate when cold.

The potatoes come out both soft and crunchy at the same time, and wonderfully flavoured.

The Lamb itself is taken off earlier and left to rest for at least 20 minutes in foil, as normal.

Altogether an incredibly satisfying dish especially on a cold winter's Sunday. I served this one with leeks in white sauce, and as the gravy and leeks run in together you get some lovely combinations. Lamb and leeks were just made for each other!

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