Slowly roasted lamb shoulder roll and fennel salad
Tonight I was inspired by a work colleague who mentioned yesterday he was cooking a slowly roasted lamb shoulder for Christmas.
- Bay leaves
- Beef stock
- Lamb shoulder roll
- Lime juice
- Olive oil
- Red onion
- Red wine
- In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
- Add a stock cube, some red wine, and water.
- Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
- Place the seared lamb on the vegetable trivet.
- Cover with more rosemary and some garlic.
- Cover the baking tray with two layers of aluminium foil and form a loose seal.
- Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F).
- Slowly roast for four hours.
- Remove the baking tray and remove the aluminium foil.
- Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F).
- Cook for a further 20 minutes to make the fat crispy.
- While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
- Using a mandolin with cross blades cut fennel and red onion.
- Without the cross blades slice radishes.
- Chop coriander and parsley.
- Dice a nectarine and avocado.
- Mix some lime juice and olive oil for a dressing.
- Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
- Remove the baking tray and lamb from the oven.
- Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
- When the lamb juices form a syrup add a knob of butter.
- Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
- Aliquot some lamb for work lunches and place into the refrigerator.
- Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
- Add the salad to a plate and then the chunks of lamb muscle.
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