ROAST SHOULDER OF LAMB WITH ROSEMARY AND RED WINE STOCK GRAVY

 

BROWNED OFF LAMB ALMOST FROM OUR DREAM SMALL HOLDING READY FOR THE OVEN, WITH BABY LEEKS, CARROTS, ONIONS AND ROSEMARY ALL FROM THE GARDEN

 

AFTER 4 HOURS OF GENTLE COOKING THE MOST FABULOUS STOCK FOR THE GRAVY AND MOST SUCCULENT AND JUICY LAMB AWAITS

 

GORGEOUS

 

INGREDIENTS

1 shoulder of lamb seasoned

8 carrots quartered

1 large onion halved

4 baby leeks

2 sticks of celery

2 sprigs of rosemary

4 large King Edward potatoes

400g petti pois

50g butter

50g dripping or goose fat twice

500ml claret or Beaujolais red wine

1 tbsp butter and flour mixed

1 tbsp red current jelly

1 sprig mint leaves chopped

 

Heat the oil in the deep roasting pan on the hob, sear the seasoned lamb on all sides till nice and browned off.  Pre heat the oven to 160 degrees, add the carrots whole, onion, leeks and celery to the pan with the rosemary and red wine, cover well with tin foil and place in the oven for 4 hrs.

 

Meanwhile peel the potatoes and halve, place in water and when your lamb is one hour away, put the potatoes on to boil for10 minutes, take off the boil and drain, fluffy the potatoes up by tossing them in the colander, pre heat the other portion of fat in a roasting tin and add the potatoes, coat well, bake and after 20 minutes turn and baste.

 

Take the lamb out of the oven and drain of 600ml of the stock for the gravy, place in a pan and bring to a simmer, drop in the mixed butter and flour and whisk till smooth and thick, season to taste.  Serve the roast lamb with the potatoes, peas, carrots and gravy, mint on the side.