Incredible Roasted Shoulder of Lamb with Smashed Veg and Greens Recipe

Looking for an easy incredible roasted shoulder of lamb with smashed veg and greens recipe? Learn how to make incredible roasted shoulder of lamb with smashed veg and greens using healthy ingredients.


Submitted by kicktoria

Makes 6 servings



http://www.jamieoliver.com/recipes/lamb-recipes/incredible-roasted-shoulder-of-lamb-with

Recipe Ingredients for incredible roasted shoulder of lamb with smashed veg and greens

500 g white cabbage
50 g rosemary
1 3/10 kg Lamb, Shoulder, Blade
2 tbsp olive oil
6 cloves garlic
750 g potatoes
3 large carrots
1/2 swede
75 g butter
1 tablespoon flour
500 ml chicken stock
2 tablespoons capers
50 g mint
2 tablespoons red wine vinegar

Recipe Directions for incredible roasted shoulder of lamb with smashed veg and greens

  1. Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170C/325F/gas 3 and cook for 4 hours ? it?s done if you can pull the meat apart easily with two forks.

  2. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.

  3. Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest. Put a large pan of salted water on to boil for your greens. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won?t need gallons of gravy, just a couple of flavoursome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.

  4. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a jug. Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

Categories

Main Dish, Easter

Nutrition Facts
Serving Size 624.9g
Amount Per Serving
Calories
761
Calories from Fat
375
% Daily Value*
Total Fat
41.7g
64%
Saturated Fat
17.2g
86%
Trans Fat
0.0g
Cholesterol
215mg
72%
Sodium
635mg
26%
Potassium
1577mg
45%
Total Carbohydrates
39.0g
13%
Dietary Fiber
11.2g
45%
Sugars
7.9g
Protein
58.6g
Vitamin A 140% Vitamin C 121%
Calcium 26% Iron 53%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in selenium
  • High in vitamin A
  • High in vitamin B12
  • High in vitamin C
  • High in zinc
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement