Roasted half-shoulder of lamb
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
Method
- 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.