[The perfect roast] Lamb shoulder with potatoes

Happy Sunday guys!

The weekend is almost over…. for some of you that’s bad news, for some it’s good – for me it’s very good! Weekends are the busiest time of my usual week. Being a chef means that you work more when others don’t. But it’s enjoyable – you just need to relax your mind and enjoy all of your days. I love keeping myself busy, otherwise the time won’t pass easy. So I decided to post a recipe today, after a long day at work, serving a lot of hungry Londoners.

I want to share with you how to make the perfect roast. I went to the butcher shop and the thing that grabbed my attention was the big lamb shoulder on the front display. I knew that this was the best choice and I bought it. When I was a kid, we used to eat roasted lamb quite often on different occasions. I love this meat – so clean and tender! The way I like it cooked is super simple and the most delicious. You just need to keep it natural and cook it with lots of love. I prefer cooking it slowly, for about 4 hours on 170 degrees.

Let’s go into a bit more details with the recipe.

[The perfect roast] Lamb shoulder with potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Ingredients
  • Lamb shoulder
  • 500 gr of potatoes
  • 100 gr carrots
  • 1 clove of garlic
  • fresh thyme
  • fresh rosemary
  • salt, black pepper
  • 50 gr tomato puree
  • paprika
Instructions
  1. Score the lamb shoulder with a knife
  2. Prepare a paste by mixing the tomato puree with salt, black pepper and paprika
  3. Rub it in the shoulder
  4. Place it in a big tray and surround it with the potatoes, garlic, carrots and fresh herbs
  5. Add just 100 ml of water
  6. Cover it with kitchen foil
  7. Cook it on 170 degrees for 3 hours and a half
  8. Take it out and remove the foil
  9. Melt 100 gr of butter with paprika powder and pour it over the meat
  10. Put it back in the oven for another 30 minutes, so you can get the nice color on top

You will be amazed by the result – you get a super tender flavorful piece of meat, surrounded by gorgeous vegetables!

It’s also a huge portion so you will get enough of everything.

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Now I am going to take a deserved break, after a very busy weekend. Back to work tomorrow… very early in the morning. I need to wake up at 5, so I can start work at 6. It’s a long day, so I need to free my mind tonight.

I hope that you will try this roasted lamb shoulder soon. Share it with friends – surprise them with your slow cooking skills. If you have any questions – don’t hesitate to ask the Top Food Facts’ chef.

See you soon food lovers!

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