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

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

www.simplybeefandlamb.co.uk

Pot Roast Shoulder of Lamb

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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