Pot Roast Shoulder of Lamb
Shoulder of lamb marinated in crushed spices and then slowly pot roasted until tender with vegetables and stock for a hearty family lunch.
2 hours 30 minutes
- 1 x 1.8kg/4lb lean boned shoulder of lamb
- 5ml/1tsp cardamom pods, crushed and seeds removed
- 5ml/1tsp allspice seeds, crushed
- 5ml/1tsp coriander seeds, crushed
- 5ml/1tsp black peppercorns
- 150ml/¼pint red wine
- 60ml/4tbsp white wine vinegar
- 6 pickled walnuts, chopped
- Knob of butter
- 1 onion, peeled and finely chopped
- 50g/2oz dried porcini mushrooms, softened in 300ml/½pint hot water
- 2 carrots, peeled and chopped
- 4 small turnips, peeled and chopped or 1 small pumpkin, seeds removed and roughly chopped
- 450ml/¾pint good, hot lamb stock
- Freshly chopped flat-leaf parsley, to garnish
- Lay the joint, skin side down in a large, flat dish. Sprinkle over the spices, seasoning, vinegar and wine. Cover and marinate for at least 6 hours or overnight in the refrigerator.
- Place the joint on a chopping board, skin side down. Discard the marinade and sprinkle the walnuts over the joint. Roll up and secure with butcher’s string or elasticated meat bands.
- Heat the butter in a large non-stick frying pan. Drain the liquid from the mushrooms and reserve. Cook the onion and mushrooms for 2-3 minutes until soft but not brown and transfer to a large casserole dish. Add the reserved mushroom liquid. Preheat the oven to Gas mark 3,170°C, 325°F.
- In the same non-stick frying pan brown the joint with the vegetables for 2-3 minutes and transfer to the casserole dish with the stock.
- Cover and cook for 2½hours or until tender.
- Garnish with the parsley and serve with crusty bread.