Roast Shoulder of Lamb with Rhubarb
1 hour 15 minutes
To Cook Medium: Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: Well done: 30 minutes per 450g/1lb plus 30 minutes
- 1.3kg/3lb lean rolled boneless lamb shoulder joint
- Salt and freshly milled black pepper
- 10ml/2tsp ground cinnamon
- 60ml/4tbsp rhubarb and ginger conserve
- 225g/8oz fresh rhubarb, roughly chopped
- 30ml/2tbsp runny honey
For the Light Gravy
- :25g/1oz plain flour
- 600ml/1pint good, hot lamb stock
- 75ml/2½fl oz sweet cider or apple juice
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season with salt, pepper and cinnamon on both sides and into the slits.
Transfer the joint to a metal rack in a large non-stick roasting tin and roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
30 minutes before the end of the cooking time remove the roast from the oven, put the lamb on a plate and remove the rack from the tin.
Add the rhubarb to the base of the tin and drizzle over the honey. Position the lamb on top of the rhubarb. Brush the surface of the joint with the rhubarb and ginger conserve and return to the oven for the remainder of the cooking time.
Remove the joint from the oven with the rhubarb, cover loosely with foil and leave to rest for 15-20 minutes. Meanwhile, make the light gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich lamb sediment.
Add the remaining stock, cider or apple juice and any meat juices from the lamb plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.
Serve the lamb with seasonal vegetables and the gravy.