Name: Roasted half-shoulder of lamb
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Ingredients: ½ Shoulder of Lamb; 1 small swede, peeled; 3 sticks celery; 2 large red onions; 4 garlic cloves; 250g carrots; 250g new potatoes, halved; 100 ml red wine (or stock); 2 Tbsp tomato purée; 2 tsp ground coriander

Roasted half-shoulder of lamb

29 Jul 2015

by RickRock

Prep Time

10 minutes

Cook Time

90 minutes

Total Time

1 hour, 40 minutes

Background

I love a proper Sunday Lunch but hate all the clearing up and cleaning the pots and pans afterwards. That's why this roasted half-shoulder of lamb is such a winner because everything is cooked in just one oven tray. You can have a scrumptious lunch then laze away the rest of the day with this one pot wonder!

Ingredients

½ Shoulder of Lamb
1 small swede, peeled
3 sticks celery
2 large red onions
4 garlic cloves
250g carrots
250g new potatoes, halved
100 ml red wine (or stock)
2 Tbsp tomato purée
2 tsp ground coriander

Instructions

Preheat oven to 170°C
Chop the celery, cut the onion into thick wedges.
Cut the sweet potato and swede into bite-sized chunks.
Slice the carrots lengthwise. Halve the potatoes if they are a bit big.
Spread the swede, garlic cloves, celery, onion, carrots, sweet potatoes and potatoes around a good sized roasting tin. Make a bit of space in the middle for the put the meat and tuck up the veggies around it. Then add the red wine, water, tomato purée and ground coriander.
Season with salt & pepper, then cover the tin with foil and cook for one hour in the oven.
Remove the foil, and cook for a further thirty minutes until the meat is tender and a lovely brown colour.

Tips

Other root vegetables like parsnips, turnips or squash go just as well.

https://cooktogether.com/?recipe=roasted-half-shoulder-of-lamb

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