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Onion-studded lamb with spring onion mash

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

  1. 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.

  2. 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.

  3. Place the lamb on top of the shallots in the roasting pan, season generously then rub the seasonings into the fat.

  4. 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.

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