Pot Roast Shoulder of Lamb | Recipe | Simply Beef & Lamb

Pot Roast Shoulder of Lamb | Recipe | Simply Beef & Lamb

www.simplybeefandlamb.co.uk

Pot Roast Shoulder of Lamb

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Cooking tools:

  • Mortar and pestle
  • Butcher's twine
  • Meat band
  • Baking dish
  • Chef's knife
  • Cutting board
  • Nonstick skillet
  • Oven
  • Stove
  • Refrigerator
  • Mixing bowl
  • Colander
  • Peeler
  • Measuring spoon
  • Measuring cup
  • Tongs

Ingredients

  • 1 x 1.8kg lean boned shoulder of lamb
  • 1 teaspoon cardamom pods, crushed and seeds removed
  • 1 teaspoon allspice seeds, crushed
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon black peppercorns
  • Salt
  • 150ml red wine
  • 4 tablespoons white wine vinegar
  • 6 pickled walnuts, chopped
  • Knob of butter
  • 1 onion, peeled and finely chopped
  • 50g dried porcini mushrooms, softened in 300ml hot water
  • 2 carrots, peeled and chopped
  • 4 small turnips, peeled and chopped or 1 small pumpkin, seeds removed and roughly chopped
  • 450ml good, hot lamb stock
  • Freshly chopped flat-leaf parsley, to garnish

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