Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots

Serves: 6

You will need

1 boneless shoulder of lamb
1 head of garlic
½ bunch of rosemary
2 peeled carrots
50ml olive oil
Salt and pepper
400g whole round peeled shallots
20g tomato puree
Pinch of flour
1 litre of chicken stock



Directions

1 Go over the joint and remove any large fat deposits or unsightly skin.

2 Stab the joint several times over with the tip of a small sharp knife and insert one ½ clove of garlic per incision. Also stick in a little sprig of rosemary per incision to enhance the flavour.

3 Place the shoulder on the lamb bones with the 2 carrots cut just in half, drizzle over the olive oil and season with sea salt and pepper.

4 Place in the oven at 160c for 4-5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, throw in the peeled shallots and remove the foil.

5 When the lamb is cooked and the shallots are also cooked, remove everything from the tray and allow to rest somewhere warm.

6 Add the tomato puree and flour to the cooking tray and place back on the stove to cook slightly. Then add the stock and bring to the boil.

7 Strain through a very fine sieve into a clean pan and bring back to the boil, season if required.

8 Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in to a sauce boat.

9 Serve with green vegetables and some potatoes.



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