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Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots


Shoulder of LambThis 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 Scented Shallots

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 Shallots

  • Go over the joint and remove any large fat deposits or unsightly skin.
  • Stab 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 flavour.
  • Place 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.
  • Place 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.
  • When the lamb is cooked and the shallots are also cooked, remove everything from the tray and allow to rest somewhere warm.
  • Add 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.
  • Strain through a very fine sieve into a clean pan and bring back to the boil, season if required.
  • Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in to a sauce boat.
  • Serve with green vegetables and some potatoes.

Serves 4

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