Best 3 Matt Prestons Roast Shoulder Of Lamb Recipes
Indulge in a culinary journey with Matt Preston's Roast Shoulder of Lamb, a delectable dish that promises a symphony of flavors. This succulent lamb shoulder, slow-roasted to perfection, exudes an aromatic blend of herbs, spices, and citrus. Accompanied by a medley of recipes, including a tangy mint sauce, creamy tzatziki, and a refreshing fattoush salad, this feast is a celebration of Mediterranean cuisine. Embark on a taste adventure as you explore the diverse flavors and textures that make this dish a true masterpiece.
Let's cook with our recipes!
ROASTED SHOULDER OF LAMB
Steps:
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.
MATT PRESTON'S ROAST SHOULDER OF LAMB
Russ found this in the West Australian Sunday Times and wants to make it soon so I'm saving it here. Matt didn't say if it was bone-in or out shoulder, but 1.4kg would be a huge serve for 4 unless it was bone-in so that's my guess. Remember, an Aussie tablespoon is 4 teaspoons. I'm repeating his instructions for resting-I have never heard of the newspaper thing before.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180c.
- Add the oil and butter to a heavy-based roasting pan and heat until sizzling. Brown the meat on all sides then remove the pan from the heat, and the meat from the pan.
- Place the onions in the pan and stir them through the pan juices and fat. Place the lamb on top of the onions and place in the oven.
- After half an hour, add the garlic to the roasting pan. Turn the heat down to 120c.
- The lamb should be cooked after 90 minutes but is definately ready when it pulls apart easily.
- Remove the lamb from the pan, wrap in tin foil then cover with a newspaper and rest.
- Push the onions and garlic to the side of the pan, and place it on a medium heat. Pour in the wine and deglaze by scraping any brown and meaty bits off the bottom of the pan while the wine evaporates. Mix in the onions and garlic, pour all the pan contents into a tall vessel and blitz with a stick blender. Season with salt and pepper and coffee granules to taste.
THREE-HOUR SHOULDER OF LAMB
This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone
Provided by Matt Tebbutt
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 11
Steps:
- Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.
- Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.
Nutrition Facts : Calories 976 calories, Fat 73 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.59 grams sugar, Fiber 5 grams fiber, Protein 72 grams protein, Sodium 0.95 milligram of sodium
Tips:
- Choose the right cut of lamb: Matt Preston recommends using a whole shoulder of lamb for this recipe, as it's a flavorful and relatively inexpensive cut of meat. However, you can also use a leg of lamb or a rack of lamb, if you prefer.
- Prepare the lamb properly: Before cooking, trim any excess fat from the lamb and season it generously with salt and pepper. You can also add other spices or herbs, such as rosemary, thyme, or garlic powder, to taste.
- Sear the lamb before roasting: Searing the lamb in a hot pan before roasting helps to develop a delicious crust and lock in the juices. Be sure to sear the lamb on all sides for even browning.
- Roast the lamb slowly and carefully: The ideal internal temperature for roast lamb is 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium. Use a meat thermometer to ensure that the lamb is cooked to your desired doneness.
- Let the lamb rest before carving: Once the lamb is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Matt Preston's Roast Shoulder of Lamb is a classic dish that's perfect for a special occasion or a casual family meal. With its tender meat, crispy skin, and rich flavor, this dish is sure to impress your guests. So next time you're looking for a delicious and easy lamb recipe, give this one a try.
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