No image available
Member recipe

Slow roast lamb

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Tender, fall-apart lamb with caramelized carrots and shallots and a rich port gravy

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • half shoulder of lamb (approx 1.2kg)
  • 2 tbsp olive oil
  • 150ml red wine
  • 300ml vegetable stock
  • 3 sprigs rosemary
  • 2 bay leaves
  • 10 cloves garlic, peeled
  • 20 shallots, peeled
  • 2 large carrots, peeled & sliced into sticks
  • 50ml port
  • 1 tbsp redcurrant jelly

Method

    1. Preheat the oven to 240C/ fan 220C/ gas 9. Season the lamb and rub with the oil. Place in a casserole and roast with the lid off for 30 mins.
    2. Reduce the temperature to 150C/ fan 130C/ gas 2. Use tongs to turn the lamb over and add the wine, stock, garlic cloves and herbs to the casserole. Cover with the lid and cook for 5 hours.
    3. Turn the lamb over again, using the tongs. Arrange the carrots and shallots in the cassarole around the lamb and cook for a further hour.
    4. Transfer the vegetables to a separate ovenproof dish using a slotted spoon and place the dish in the oven, along with the casserole containing the lamb. Cook for a further 30 mins.
    5. Remove the casserole from the oven and increase the heat to 240C/ fan 220C/ gas 9. Tip the cooking juices from the casserole into a saucepan and add the port and redcurrant jelly. Bring to the boil and simmer for 5 mins until the gravy has reduced and has a rich consistency.
    6. Shred the lamb into large chunks and remove the vegetables from the oven. Serve together with the gravy. Dauphinoise potatoes and steamed fine green beans are perfect accompaniments to this dish.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
robeyh
14th Feb, 2013
Wow! Took a risk with this unfamiliar recipe for valentine and it hit every mark. Lamb flavours were great and the meat fell from the bone. I added asparagus to the pot vegetables when separated. Superb thank you. (My secret ingredient to many meet dishes is a couple of marinated anchovies, adds depth and richness)
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.