Slow-cooked lamb shoulder with Stichelton potatoes, rosemary carrots and a hot cross crumb
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Michael Bremner's delicious slow cooked lamb shoulder recipe makes a perfect Sunday roast. Served alongside gooey Stichelton crushed potatoes and rosemary-glazed carrots sprinkled with a hot cross crumb topping, this is a roast dinner with a few 'cheffy' twists sure to impress the family year-round.This dish goes particularly well with a glass of Carnivor Zinfandel red wine, as the rich, deep, fruity flavours of the wine complement the slow-cooked lamb and savouriness of the blue cheese. It would work very well with Carnivor's Cabernet Sauvignon, which has bold blackberry and oak flavours.
First published in 2020
Ingredients
Metric
Imperial
Slow cooked lamb
- 2kg lamb shoulder
- 1 head of garlic, cloves peeled
- 4 sprigs of rosemary
- 2 onions, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 sticks of celery, roughly chopped
- 2 bay leaves
- 3 tbsp of light olive oil
- 1 tbsp of sea salt
- 1 tsp cracked black pepper
- 400ml of lamb stock, or any other stock
- red wine vinegar, good quality
Stichelton roast potatoes
- 1kg new potatoes
- 1 head of garlic, split in half
- 1 tsp sea salt
- 150ml of light olive oil
- 150g of Stichelton, or another blue cheese
Rosemary glazed carrots
- 1kg carrots
- 2 sprigs of rosemary
- 150g of unsalted butter
- 100g of sugar
- 200ml of water
- salt
Brioche crumb
- 1 hot cross bun, stale
- salt
SAVE RECIPE
Method
1
Start a day ahead. With a sharp knife make some random 2.5cm deep cuts in the shoulder and stuff them with the peeled garlic cloves and rosemary. Season well with salt and pepper then cover and leave in the fridge overnight
- 2kg lamb shoulder
- 4 sprigs of rosemary
- 1 head of garlic, cloves peeled
2
The next day, preheat an oven to 160°C/gas mark 3. Remove the lamb from the fridge and scrape off any excess salt
3
Place the chopped vegetables and bay leaves in a large roasting tray and sit the lamb shoulder on top. Add the stock to the base of the tray, rub the shoulder with the oil and season with salt and pepper
- 2 onions, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 sticks of celery, roughly chopped
- 2 bay leaves
- 1 tbsp of sea salt
- 3 tbsp of light olive oil
- 1 tsp cracked black pepper
- 400ml of lamb stock, or any other stock
4
Cover with foil then roast the lamb for 3.5 hours
5
Peel the carrots then oblique cut (or roll cut) the carrots. Do this by slicing the carrots on an angle, then roll the carrot on the board and slice again on the angle to create little triangular wedges
- 1kg carrots
6
Place the carrots in a wide pan or frying pan with high sides and add the rosemary, butter, sugar, water and a good pinch of salt. Cover with a circle of parchment paper (cartouche) and simmer for 5 minutes
- 150g of unsalted butter
- 100g of sugar
- 200ml of water
- 2 sprigs of rosemary
- salt
7
Remove the cartouche and turn up the heat to reduce the water. You'll be left with delicious glazed carrots. Keep warm or set aside to reheat before serving
8
Once the lamb has been cooking for 3.5 hours, turn the oven up to 190°C/gas mark 5, remove the foil and roast for a final 30 minutes to get a nice golden colour
9
Once the oven goes up to 190°C, roast the potatoes. Toss the new potatoes with garlic, salt and oil and roast in the oven with the lamb for 35–45 minutes until soft all the way through and golden on the outside
- 1kg new potatoes
- 1 head of garlic, split in half
- 1 tsp sea salt
- 150ml of light olive oil
10
Remove the lamb shoulder from the tray and leave to rest in a warm place. Pass the stock through a sieve into a pan then spoon off as much of the fat as possible and reserve for the brioche crumb
11
Reduce the stock by a quarter and finish with some red wine vinegar until you're happy with the flavour. Set aside and keep warm or reheat before serving
- red wine vinegar, good quality
12
Once the potatoes are cooked through, grate or crumble the cheese over the top, then return to the oven for 10 minutes or until the cheese has melted
- 150g of Stichelton, or another blue cheese
13
To make the crumb, blend or cut the hot cross bun into a coarse crumb and fry in the reserved lamb fat until golden. Season and drain on kitchen paper, then sprinkle over the carrots, reheating them if required
- salt
- 1 hot cross bun, stale
14
Serve the lamb with the potatoes and carrots, either in separate serving dishes or together in a large serving bowl or platter
First published in 2020
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