Roast Whole Shoulder of Lamb with Lemon Thyme | Recipe | Simply Beef & Lamb
Roast Whole Shoulder of Lamb with Lemon Thyme
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Cooking tools:
- Roasting rack
- Roasting pan
- Fine-mesh sieve
- Oven
- Chef's knife
- Cutting board
- Peeler
- Aluminum foil
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1.8kg lean whole shoulder of lamb joint
- 2 tablespoons rapeseed or olive oil
- Large bunch fresh lemon thyme
- 450g small leeks, cut into chunks
- 450g medium parsnips, peeled and cut in half lengthways
- 600ml good, hot lamb stock
- 1 tablespoon plain flour
- 150ml white wine
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