Onion-studded lamb with spring onion mash
Shoulder of lamb is by far my favorite
roasting cut because the meat is so sweet and succulent. Instead of
larding the joint with garlic or rosemary. I like to use sliced
shallots, which give a really good onion flavor. Serve with
Champ (spring onion smash).
Preparation time: 15 minutes
Cooking time: about 2 hours, depending on size of joint
Serves 6
2 banana shallots or 4 to 5 button shallots, half finely chopped and
half slivered
3 large sprigs of thyme
1 large shoulder of lamb, weighing about 2.3 kg (5 lb)
Salt and black pepper
1 Tbsp flour
About 450 ml (16 fl oz) vegetable stock
Preheat the oven to 200C/400F/Gas Mark 6. Arrange the chopped
shallots in the base of a roasting pan and top with the thyme.
Pierce the lamb repeatedly with the tip of a sharp knife, then insert
slivers of the shallot. The more patience you have to persist with
this, the better the flavor will be.
Place the lamb on top of the shallots in the roasting pan, season
generously then rub the seasonings into the fat.
Roast the lamb for 11/2 to 1/1/4 hours, then allow to stand for 15
minutes before carving. Discard the thyme, but use the chopped shallots
and pan juices to make gravy by adding the flour and stirring over a
low heat until bubbling. Gradually add in the stock, then bring to the
boil, stirring all the time. Season to taste, simmer for 1 to 2
minutes, then serve with the sliced lamb and Champ.
|