This recipe is perfect for any season, as you can use almost any fresh vegetables you have on hand. The key is to choose high-quality, fresh meat, which will ensure the dish turns out tender and incredibly flavorful. This recipe comes from Jamie Oliver. Like many Brits, he loves a deliciously roasted lamb with a variety of side dishes, so his lamb recipes are some of the best.
- 2 kg lamb shoulder
- Olive oil
- Sea salt and freshly ground black pepper
- A bunch of fresh rosemary sprigs
- 1 whole head of garlic, separated into cloves
- 750 g potatoes, peeled and cut into large chunks
- 3 carrots, peeled and cut into small pieces
- 1/2 swede or turnip (if available), peeled and finely chopped
- 75 g butter
Place half of the rosemary and garlic in a roasting dish. Place the lamb shoulder fat-side up, lightly scoring it with a knife. Top with the remaining rosemary and garlic. Cover tightly with foil.
Preheat the oven to 170°C (340°F) and roast the lamb for about 4 hours.
When the lamb is almost done, boil the potatoes, carrots, and swede in salted water for about 20 minutes. Drain and sauté them in butter. Return to the pot and cover with a lid.
Remove the lamb from the oven, cover it tightly with foil again, and let it rest under a towel to keep warm.
For serving:
- Mint sauce: Dissolve 2 tsp of sugar in a little boiling water, add a handful of finely chopped mint, and a splash of red or white wine vinegar. Mix well.
- Alternatively, toss the vegetables in the juices that have dripped from the lamb.
Enjoy!
Place half of the rosemary and garlic in a roasting dish. Place the lamb shoulder fat-side up, lightly scoring it with a knife. Top with the remaining rosemary and garlic. Cover tightly with foil.
Preheat the oven to 170°C (340°F) and roast the lamb for about 4 hours.
When the lamb is almost done, boil the potatoes, carrots, and swede in salted water for about 20 minutes. Drain and sauté them in butter. Return to the pot and cover with a lid.
Remove the lamb from the oven, cover it tightly with foil again, and let it rest under a towel to keep warm.
For serving:
- Mint sauce: Dissolve 2 tsp of sugar in a little boiling water, add a handful of finely chopped mint, and a splash of red or white wine vinegar. Mix well.
- Alternatively, toss the vegetables in the juices that have dripped from the lamb.
Enjoy!
