Lamby Lamby Lamby Lamb Lamb Lamb. :-)
Shelley cooked up this delicious lamb shoulder last night. It was so good I wanted to share with you all.
Its Jamie Oliver's recipe. You can find the it here.
2 to 3 lb (1 to 1-1/2 kg) boneless lamb shoulder, excess fat trimmed, top fat scored
Kosher salt + freshly ground pepper
Extra-virgin olive oil
1 bunch rosemary
Unpeeled cloves from 1 head garlic
1 tbsp (15 mL) all-purpose flour
2 cups (500 mL) chicken or vegetable stock
2 tbsp (30 mL) drained capers
Chopped leaves from 1 bunch mint
2 tbsp (30 mL) red wine vinegar
Generously season lamb with salt and pepper. Rub with oil.
Lay rosemary and garlic in roasting pan with lid. Place lamb over, fat side up. Cover dish with lid or foil. Place in preheated 550F (290C) oven. Immediately reduce heat to 325F (160C). Roast until meat pulls apart with fork, about 3 to 4 hours. Let rest, loosely covered, 10 minutes before carving as desired.
For pan gravy, discard rosemary stalks. Remove garlic. Discard peels; mash flesh and return to pan. Place pan on stove over medium heat. Whisk in flour, then stock, stirring well. Add capers. Reduce heat to low; simmer 2 minutes. Stir in mint and vinegar.
Serve meat with gravy passed separately.
Makes 4 to 6 servings.
Shelley will never perfectly follow a recipe so she used a a Dutch oven and added onions. :-)
Give it a try and let us know how it goes.