Slow Cooked Shoulder of Lamb with Rosemary and Thyme
Wednesday, 8th August 2012
This is a very successful way of cooking lamb, the cling film keeps in all the juices and the lamb is meltingly tender and moist.
Ingredients
1 Boned shoulder of lamb in one piece
1 tbsp chopped fresh Rosemary
1 tbsp chopped fresh Thyme
1 clove of garlic crushed or grated
Salt and Black pepper
Small jar redcurrant Jelly
Method
Melt the redcurrant jelly and stir in a teaspoon of each of the chopped herbs. Leave this to rest.
Spread out the boned shoulder and rub the herbs and garlic into the meat side. Tie this up with string and then wrap tightly in cling film. (Make sure it is completely sealed.)
Preheat the oven to 220C 425F Gas 7. Cook the meat at this temperature for thirty minutes then reduce the heat to 130C/ 250F/ Gas 1/2 and cook at this temperature for a further 2 1/2 hours - leaving the cling film on.
Half hour before serving take out of the oven and keep cool. The juices contained in the cling film make an excellent gravy.
Carve and serve with the juices and the jelly on the side.
WATERFORD-TODAY.IE Partners
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