Slow roast shoulder of lamb
Ingredients
1 shoulder of lamb (approx. 1.5kg)
2 cloves garlic, sliced
A few sprigs rosemary
250ml red wine
40ml balsamic vinegar
150g soft goats cheese
1kg beetroots
200ml water
20g fresh mint, roughly chopped
1 bunch watercress
¼ red onion, thinly sliced
Olive oil
Salt and pepper to season
2 cloves garlic, sliced
A few sprigs rosemary
250ml red wine
40ml balsamic vinegar
150g soft goats cheese
1kg beetroots
200ml water
20g fresh mint, roughly chopped
1 bunch watercress
¼ red onion, thinly sliced
Olive oil
Salt and pepper to season
Cooking Instructions
1. (Preferably use a cast-iron dish for the lamb, but you can use a roasting tray) Seal the lamb all over until golden in a large frying pan.
2. Remove from heat and take the lamb out of the oven dish and out on a board. Gently pierce the shoulder of lamb and stick the garlic and rosemary in the slashes.
3. Deglaze the pan with the red wine and balsamic then place the lamb in a roasting tray or cast iron dish and pour the liquid over.
4. Take it to the oven at 160C to slow cook for about 3 hours.
5. About half way through the cooking time put the beetroots in a roasting tray, add the water and cover the tray with foil. Place in the oven with the lamb and cook for about an hour and a half, or until you can prick the beets and theyre easily giving.
6. Once cooked, leave the beetroots to cool slightly and then remove the skins. Cut into chunks and place in a salad bowl.
7. Dress the beets in a good drizzle of olive oil, 20ml of balsamic vinegar, the fresh mint and season with salt and pepper. Leave aside.
8. Once the shoulder of lamb is cooked, leave to cool for about 10 minutes.
9. While the lamb cools, add the watercress to the salad bowl and the sliced red onion.
10. Finish the salad by crumbling the goats cheese through it.
11. Serve the roast shoulder of lamb on a large platter with the salad on its side. I like to add some Roast potatoes with the salad.
2. Remove from heat and take the lamb out of the oven dish and out on a board. Gently pierce the shoulder of lamb and stick the garlic and rosemary in the slashes.
3. Deglaze the pan with the red wine and balsamic then place the lamb in a roasting tray or cast iron dish and pour the liquid over.
4. Take it to the oven at 160C to slow cook for about 3 hours.
5. About half way through the cooking time put the beetroots in a roasting tray, add the water and cover the tray with foil. Place in the oven with the lamb and cook for about an hour and a half, or until you can prick the beets and theyre easily giving.
6. Once cooked, leave the beetroots to cool slightly and then remove the skins. Cut into chunks and place in a salad bowl.
7. Dress the beets in a good drizzle of olive oil, 20ml of balsamic vinegar, the fresh mint and season with salt and pepper. Leave aside.
8. Once the shoulder of lamb is cooked, leave to cool for about 10 minutes.
9. While the lamb cools, add the watercress to the salad bowl and the sliced red onion.
10. Finish the salad by crumbling the goats cheese through it.
11. Serve the roast shoulder of lamb on a large platter with the salad on its side. I like to add some Roast potatoes with the salad.
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