If you haven’t had family or friends around for a Sunday roast in a while, why not get a date in the diary and make this flavoursome lamb and veg spectacular. It’s guaranteed to impress!
Ingredients (serves 6-8)
1 x 1.8kg/4lb lean whole shoulder of lamb
For the herb butter:
50g/2oz unsalted butter
3 garlic cloves, peeled and finely chopped or crushed
3tbsp freshly chopped rosemary leaves
Salt and freshly milled black pepper
For the vegetables:
5 small red onions, peeled and cut into wedges
4 celery sticks, roughly chopped
600ml good, hot lamb stock
1 large butternut squash, peeled, deseeded and roughly chopped
Method
Preheat the oven to Gas mark 3, 170°C, 325°F.
To prepare the herb butter; mix all the ingredients together in a small bowl.
Put the onions and celery in the base of a 2.8L/5pint flame/heatproof dish or roasting tin.
Put the lamb on a chopping board and lightly score the surface with a sharp knife.
Spread the herb butter over the joint and place on top of the vegetables, pour over the stock, cover with foil and transfer to the oven for three and a half hours. Remove the foil, add the butternut squash, return to the oven and continue to cook for a further 30 minutes.
Transfer the lamb and vegetables to a large platter and keep warm. Skim the fat from the dish leaving behind the meat juices.
Serve the lamb with the vegetables, meat juices and creamy mash.
Recipe courtesy of simplybeefandlamb.co.uk
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