Slow Cooked Shoulder of Lamb with Rosemary Scented
recipe for Slow Cooked Shoulder of Lamb with Rosemary Scented
Shallots comes from www.UKshallot.com.
There is nothing quite like shallots for adding a uniquely
delicate, sweet, piquant flavour. With their superior taste,
shallots transform everyday meals into something extra special.
Shallots form a vital part of the chef's mise en place and
are at the heart of many classic dishes. Professional chefs
and passionate home cooks know that shallots are a crucial
ingredient in stews and casseroles but they are also fantastic
in stir fries, breads, sauces, tarts, soups, salads and curries.
Our traditional shallot growing areas cover 150 hectares
(370 acres) of light, sandy soils in eastern England: principally,
Cambridgeshire, Lincolnshire and Bedfordshire. The shallot
growing year starts at the end of February in the UK, as soon
as the soil starts to warm up and the shallots are harvested
throughout July and August.
Because shallots are a specialist crop, they require a great
deal of care from sowing the seeds or plants to harvesting
the bulbs and storing them.
Ingredients for Slow Cooked Shoulder of Lamb with Rosemary
1 boneless shoulder of lamb*
1 head of garlic
½ bunch of rosemary
2 peeled carrots
50ml olive oil
Salt and pepper
400g whole round peeled shallots
20g tomato puree
Pinch of flour
1 litre of chicken stock
*Ask your butcher to take
out the bone of the shoulder but give it to you to use in
the pan when roasting the shoulder to help make the gravy.
How to make Slow Cooked Shoulder of Lamb with Rosemary Scented
over the joint and remove any large fat deposits or unsightly
the joint several times over with the tip of a small sharp
knife and insert half a clove of garlic per incision. Also
stick in a little sprig of rosemary per incision to enhance
the shoulder on the lamb bones with the 2 carrots cut just
in half, drizzle over the olive oil and season with sea
salt and pepper.
in the oven at 160°C for 4 to 5 hours, covering with
a sheet of foil for the first 3 hours. With one hour to
go, throw in the peeled shallots and remove the foil.
the lamb is cooked and the shallots are also cooked, remove
everything from the tray and allow to rest somewhere warm.
the tomato puree and flour to the cooking tray and place
back on the stove to cook slightly. Then add the stock and
bring to the boil.
through a very fine sieve into a clean pan and bring back
to the boil, season if required.
the lamb onto a warm serving dish, place the shallots around
and put the gravy in to a sauce boat.
with green vegetables and some potatoes.
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