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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!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat oven to 170°C
  2. Chop the celery, cut the onion into thick wedges.
  3. Cut the sweet potato and swede into bite-sized chunks.
  4. Slice the carrots lengthwise. Halve the potatoes if they are a bit big.
  5. 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.
  6. Season with salt & pepper, then cover the tin with foil and cook for one hour in the oven.
  7. Remove the foil, and cook for a further thirty minutes until the meat is tender and a lovely brown colour.