BEAUJOLAIS ROASTED ROSEMARY LAMB

 

 

GLORIOUS HALF SHOULDERS OF LAMB ROASTED AND BRAISED IN BEAUJOLAIS VILLAGES WITH ROSEMARY AND GARLIC.

 

INGREDIENTS

 

2 half shoulders of lamb

50ml oil

4 banana shallots peeled whole

6 fat cloves garlic skin on

2 sprigs of fresh rosemary

1 bottle Beaujolais villages or burgundy

Salt and pepper

25-50g butter

1 tbsp red current jelly

King Edward potatoes for roasting

2 tbsp fat for roasting potatoes

2 tbsp polenta for roasting potatoes

 

BROWNING OFF THE LAMB

 

 

Rub the lamb with some oil and brown off as much of the lamb as you can in a pan, then place the lamb in your roasting tin with the shallots, garlic and rosemary.  De-glaze the browning off pan with half of the red wine and add to the roasting tin along with the rest of the wine, add a little salt and pepper then cover with foil and cook in a pre-heated oven 170 degrees for approx 3 hours.  1 hour before the cooking time is up part boil your potatoes and place in the oven to roast for 45 minutes.

 

Once cooked and the meat is falling off the bone, remove the lamb to a hot plate to rest and cover with foil just while you make the gravy.  Strain the gravy and then squeeze the garlic cloves out into the gravy and mix in well adding the red current jelly, then on the stove reduce the gravy by a third to thicken, add the butter and whisk in, taste and adjust seasoning if needed. 

 

FOR THE ROAST POTATOES

 

 

Part boil your potatoes in salted water for 10 minutes, drain and fluff up in a colander, sprinkle with the polenta and salt and then toss in the hot fat and roast for approx 45 minutes at 190 degrees, turning at least once half way through.