Roast Lamb Shoulder in Red Wine
Coooking Temperature: 200°C / 400°F Gas Mark 6
Calories: 17
Adjust Servings Here: 8 servings
Description
This roast lamb shoulder is marinated with garlic, ginger, and fresh herbs. It's roasted alongside veggies and then served with a rich red wine gravy. Perfect for the weekend or festive dinner with family and friends.
Ingredients
- 4 to 5 lbs (2 - 2½ kg) Lamb shoulder Trim excess fat and pat dry
- 1½ cup (350 ml) Stock or broth chicken / vegetables
- 1½ cup (350 ml) Red wine
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 sprigs Parsley
Marinade
- 10 Large Garlic cloves finely chopped
- 3 inch Fresh ginger finely chopped
- 3 sprigs Rosemary finely chopped
- 3 sprigs Thyme finely chopped
- 2 sprigs Parsley finely chopped
- 1 tsp Kosher salt coarse
- 1 tsp Black pepper powder
- 1 tbsp Paprika
- 1 tbsp Mustard paste
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
Vegetables
- 1 lb (500 g) Baby potatoes with peel with washed thoroughly
- 6 med (350 g) Carrot whole or halved
- ½ lb (250 g) Shallots or small Onion
- 1 large Lemon halved
- 2 large Garlic bulbs whole ends trimmed
Gravy
- 2 tbsp All-purpose flour or gluten-free flour
- 1 cup (240 ml) Stock or water
Instructions
- Marinade - Crush all the marinade ingredients In a mortar and pestle until coarse. Alternatively, you can use a food processor. Just make sure to blend it coarse, not too smooth.10 Large Garlic cloves, 3 inch Fresh ginger, 3 sprigs Rosemary, 3 sprigs Thyme, 2 sprigs Parsley, 1 tsp Kosher salt , 1 tsp Black pepper powder, 1 tbsp Paprika, 1 tbsp Mustard paste, 2 tbsp Lemon juice, 2 tbsp Olive oil
- Marinade - Trim the lamb of excess fat and season with salt and pepper. Next, generously rub the prepared marinade on the lamb shoulder on both sides. Leave to marinate on the counter for an hour, preferably overnight in the fridge.
- Oven - Preheat the oven to 160°C / 325°F / Gas Mark 6.
- Roasting pan - In a large roasting pan, add the roasting veggies. Add a few sprigs of thyme, rosemary, and parsley. Place the garlic and lemon halves around the veggies. Season with salt and pepper. Then, place the marinated lamb shoulder on top of the veggies.4 to 5 lbs Lamb shoulder, 2 sprigs Rosemary, 2 sprigs Thyme, 2 sprigs Parsley, 1 lb Baby potatoes, 6 med Carrot, ½ lb Shallots or small Onion, 1 large Lemon, 2 large Garlic bulbs
- Liquid - Pour the stock and red wine around the shoulder over the veggies in the roasting rack.1½ cup Stock or broth, 1½ cup Red wine
- Cover - Place the crumpled parchment paper over the lamb shoulder, then tightly cover the roasting pan with aluminum foil. Place the roasting rack on the middle rack in the oven.
- Roast - Roast the lamb shoulder for 4 to 6 hours until fork tender. Remove from the oven and leave to rest covered.
- Pan - Transfer the meat and veggies to a serving platter. Then, use the roasting pan to make the gravy.
- Gravy - Place the roasting pan on medium-low heat and add the flour and broth. Deglaze the pan, scraping as much as possible. The flour will thicken the gravy.1 cup Stock, 2 tbsp All-purpose flour
- Strain - Strain the gravy through a mesh sieve to remove all the excess bits and pieces from the roasting pan.
- Serve - Serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and a side salad like avocado, tomato, and beet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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