Slowly roasted lamb shoulder roll and fennel salad

Lamb shoulder Fennel salad YouTube thumbnail. Gary Lum

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Slowly roasted lamb shoulder roll and fennel salad

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.

Ingredients

  • Avocado
  • Bay leaves
  • Beef stock
  • Butter
  • Carrots
  • Celery
  • Coriander
  • Fennel
  • Garlic
  • Lamb shoulder roll
  • Lime juice
  • Nectarine
  • Olive oil
  • Parsley
  • Radish
  • Red onion
  • Red wine
  • Rosemary

Instructions

  1. In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
  2. Add a stock cube, some red wine, and water.
  3. Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
  4. Place the seared lamb on the vegetable trivet.
  5. Cover with more rosemary and some garlic.
  6. Cover the baking tray with two layers of aluminium foil and form a loose seal.
  7. Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F).
  8. Slowly roast for four hours.
  9. Remove the baking tray and remove the aluminium foil.
  10. Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F).
  11. Cook for a further 20 minutes to make the fat crispy.
  12. While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
  13. Using a mandolin with cross blades cut fennel and red onion.
  14. Without the cross blades slice radishes.
  15. Chop coriander and parsley.
  16. Dice a nectarine and avocado.
  17. Mix some lime juice and olive oil for a dressing.
  18. Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
  19. Remove the baking tray and lamb from the oven.
  20. Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
  21. When the lamb juices form a syrup add a knob of butter.
  22. Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
  23. Aliquot some lamb for work lunches and place into the refrigerator.
  24. Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
  25. Add the salad to a plate and then the chunks of lamb muscle.

If you liked this recipe please share it on your social media platforms and please feel free to write a comment to let me know what you think.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

2 thoughts on “Slowly roasted lamb shoulder roll and fennel salad”

Please leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.