Roast Whole Shoulder of Lamb with Lemon Thyme
A traditional, but delicious whole shoulder of lamb roast with lemon thyme herb roasted on a bed of leeks and parsnips.
3 hours 45 minutes
To Cook Medium: Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: Well done: 30 minutes per 450g plus 30 minutes
- 1.8kg lean whole shoulder of lamb joint
- 2 tablespoons rapeseed or olive oil
- Large bunch fresh lemon thyme
- 450g small leeks, cut into chunks
- 450g medium parsnips, peeled and cut in half lengthways
- For the gravy:
- 600ml good, hot lamb stock
- 1 tablespoon plain flour
- 150ml white wine
- Preheat the oven to 180-190°C, 160-170°C Fan ,Gas Mark 4-5.
- Place the joint on a chopping board, make several slits over the joint, season well and rub with the oil.
- Stuff the lemon thyme and stuff into the slits of the joint. Place on a rack in a non-stick roasting tin and open roast in a preheated oven for the calculated cooking time, basting occasionally with any lamb juices.
- During the last 40 minutes of cooking add the leeks and parsnips to the base of the tin with a little stock and position the joint on top.
- Remove the lamb and vegetables from the tin, wrap loosely with foil and keep warm.
- To make the gravy: spoon off any excess fat from the 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 sediment.
- Add the remaining stock, adjust the seasoning, bring to the boil, reduce the heat and simmer, stirring frequently for 8-10 minutes or until thickened to a well-flavoured gravy. Strain before serving, if required.
- Serve with mashed or roast potatoes.