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Slow Roast Shoulder of Lamb with Spicy Cauliflower

This cooking method will result in the most tender and juicy meat. It is a guaranteed crowd pleaser!

4 people
2 h 45 min
Nutrition per serving
  • kcal
    638 kcal
  • protein
    50 g
  • total fat
    30 g
  • saturates
    9.8 g
  • iron
    4.5 mg
  • carbs
    47 g

Ingredients

  • 1.4 kg part boned/carvery shoulder of lamb

    2 cloves garlic, peeled and cut into slivers

    2 tablesp. olive oil

    ½ lemon, zest and juice

    1½ teasp. rosemary leaves, chopped

    1 small onion, roughly chopped

    1 carrot, peeled and roughly chopped

    1 celery stick, chopped

    200mls water

    1 tablesp. flour

    250ml chicken/lamb stock

    ½ teasp. honey

    Salt and freshly ground black pepper

  • 1 head cauliflower, divided into florets

    1 shallot, peeled and sliced

    2 tablesp. olive oil

    1 teasp. cumin seeds

    1 teasp. turmeric

    To serve: Baby new potatoes

Roast Lamb

  • 1.4 kg part boned/carvery shoulder of lamb

    2 cloves garlic, peeled and cut into slivers

    2 tablesp. olive oil

    ½ lemon, zest and juice

    1½ teasp. rosemary leaves, chopped

    1 small onion, roughly chopped

    1 carrot, peeled and roughly chopped

    1 celery stick, chopped

    200mls water

    1 tablesp. flour

    250ml chicken/lamb stock

    ½ teasp. honey

    Salt and freshly ground black pepper

Spicy Roast Cauliflower

  • 1 head cauliflower, divided into florets

    1 shallot, peeled and sliced

    2 tablesp. olive oil

    1 teasp. cumin seeds

    1 teasp. turmeric

    To serve: Baby new potatoes

Method

Copy Text

Preheat the oven to Gas Mark 3, 160°C (320°F).

Place the shoulder of lamb into roasting tin. Cut slits in the meat and insert the garlic slivers into the slits. Mix the olive oil, lemon zest, juice and rosemary in a small bowl. Brush the mixture all over the lamb, making sure to get into all the nooks and crannies. Season with salt and pepper. Then add the onion, carrot and celery to the pan along with the water. Cover the roasting tin tightly with tin foil and let it stand at room temperature for 30 minutes, if you have time.

Roast the lamb in the preheated oven for 2 hours. Halfway through check the water level, if it has evaporated, add a little more. After 2 hours remove the tin foil and turn the heat up to Gas Mark 4, 180°C (350°F) and cook for a further 20 minutes.

The cauliflower can go into the oven at this stage. In a mixing bowl combine the cauliflower, shallot, olive oil, cumin, turmeric and seasoning and mix until evenly coated. Place seasoned cauliflower on baking sheet/roasting tin and roast in the oven with the lamb for 15 minutes or until lightly browned. When the lamb is cooked transfer it to a serving platter, cover loosely with foil, and let it while you make the gravy.

Place the roasting tin over a low heat. Stir in 1 tablespoon of flour and cook for two minutes. Gradually pour in 250ml stock, stirring all the time, until you have a thickened sauce. Stir in the honey then simmer for 2 minutes, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the lamb add any extra juices to the gravy.

To serve:  Slice the lamb and serve it with the cauliflower, potatoes and gravy on the side.

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Method

Copy Text

Preheat the oven to Gas Mark 3, 160°C (320°F).

Place the shoulder of lamb into roasting tin. Cut slits in the meat and insert the garlic slivers into the slits. Mix the olive oil, lemon zest, juice and rosemary in a small bowl. Brush the mixture all over the lamb, making sure to get into all the nooks and crannies. Season with salt and pepper. Then add the onion, carrot and celery to the pan along with the water. Cover the roasting tin tightly with tin foil and let it stand at room temperature for 30 minutes, if you have time.

Roast the lamb in the preheated oven for 2 hours. Halfway through check the water level, if it has evaporated, add a little more. After 2 hours remove the tin foil and turn the heat up to Gas Mark 4, 180°C (350°F) and cook for a further 20 minutes.

The cauliflower can go into the oven at this stage. In a mixing bowl combine the cauliflower, shallot, olive oil, cumin, turmeric and seasoning and mix until evenly coated. Place seasoned cauliflower on baking sheet/roasting tin and roast in the oven with the lamb for 15 minutes or until lightly browned. When the lamb is cooked transfer it to a serving platter, cover loosely with foil, and let it while you make the gravy.

Place the roasting tin over a low heat. Stir in 1 tablespoon of flour and cook for two minutes. Gradually pour in 250ml stock, stirring all the time, until you have a thickened sauce. Stir in the honey then simmer for 2 minutes, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the lamb add any extra juices to the gravy.

To serve:  Slice the lamb and serve it with the cauliflower, potatoes and gravy on the side.

Slow Roast Shoulder of Lamb with Spicy Cauliflower