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Slow Roast Lamb Shoulder with Redcurrant Jelly
This tender and juicy roast lamb shoulder is perfect for your Sunday lunch. Slow cooked with rosemary and garlic until it's falling apart, it's delicious served with homemade gravy and a dollop of redcurrant jelly on the side.
Ingredients
- 1 garlic bulb
- A large handful of rosemary
- 2kg lamb shoulder, bone-in
- 500ml fresh chicken stock
- 2 tbsp cornflour
- 187ml dry white wine
- 220g jar of redcurrant jelly
Prep: 10 mins | Cook: 4 hrs 30 mins
Method
1. Preheat your oven to 220°C/200°C Fan/Gas 7. Halve the garlic bulb and pop it in a roasting tin with the rosemary sprigs.
2. Place the lamb on top of them. Season the lamb with salt and pepper. Roast for 30 mins.
3. Turn the oven down to 160°C/140°C Fan/Gas 3. Take the lamb out of the oven, pour the chicken stock into the tin around the lamb, then add 500ml water. Cover the dish with foil, crimping it to the side of the tin. Return the lamb to the oven. Roast the lamb for 3 hrs or till the lamb is tender.
4. After 3 hrs, take the foil off the tin. Roast the lamb for a final 30 mins to make sure it’s well browned. It should be very tender – you should be able to press a fork through the meat.
5. Add 2 tbsp of the lamb fat to a pan – or 2 tbsp olive oil, if you prefer. Set on a medium heat and add the cornflour. Stir together to make a roux. Cook the roux, stirring, for 5 mins till the roux is smooth.
6. Add 2 tbsp of the lamb fat to a pan – or 2 tbsp olive oil, if you prefer. Set on a medium heat and add the cornflour. Stir together to make a roux. Cook the roux, stirring, for 5 mins till the roux is smooth.
7. Slowly trickle in the white wine, whisking it into the roux as you add it, till they’re smoothly combined. Now slowly whisk in the stock from the roasting tin, a splash at a time, till combined. Bring the gravy up to a boil, then reduce the heat and simmer for 20 mins. Whisk in 2 tbsp reducarrant jelly. Taste and adjust the seasoning.
8. Carve the lamb and serve it with the gravy and the redcurrant jelly on the side.
9. Great gravy
This recipe makes a thin, light gravy. If you prefer your gravy thicker, mash 2 tbsp butter (or lamb fat from the roasting tin) with 2 tbsp plain flour. Once the gravy has come to the boil, slowly crumble in a little of this roux mixture, whisking well between each addition, until you have the thickness you prefer.
This recipe makes a thin, light gravy. If you prefer your gravy thicker, mash 2 tbsp butter (or lamb fat from the roasting tin) with 2 tbsp plain flour. Once the gravy has come to the boil, slowly crumble in a little of this roux mixture, whisking well between each addition, until you have the thickness you prefer.
10. Love your leftovers
The roast lamb will keep for up to 3 days in the fridge. The best way to store it is to strip it off the bones, then transfer the meat to a tub, seal and chill. The meat can be used in stews, shepherd’s pies or curries.
The roast lamb will keep for up to 3 days in the fridge. The best way to store it is to strip it off the bones, then transfer the meat to a tub, seal and chill. The meat can be used in stews, shepherd’s pies or curries.
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