[Closed] shoulder of lamb recipes...anyone?

http://www.jamieoliver.com/recipes/lamb-recipes/slow-cooked-shoulder-of-lamb-with-roasted-vegetables/#RF88pe0WXVSRirBm.97
Leg recipe but could be done, think I did one similar the secret was an entire bottle of red 🙂

Roast slowly in cover cast pot(thicker the better),low heat 4 hours or so depending on size,bones in ,done when bones start to lift clean ,drain of excess fat.
Then coat in coarse grain mustard n honey with mint jelly mixed in ,back in oven on higher heat ,open top and allow to brown off.
Lovely juices then as it rests,use those to make gravy.
Roast pots n veg in juices too.

Good merlot to wash down with .MMMMMMMMM

This is nice ton.
Marinade
3 tbsp vegetable oil
3 garlic cloves, crushed
255ml/9fl oz natural unsweetened yoghurt
1 tbsp garam masala
1 tsp fresh ginger, finely grated
½ tsp salt
¼ tsp medium-hot chilli powder
Prick the lamb all over with a skewer.
Mix all the remaining ingredients together to make the marinade, and smear it thickly over the lamb.
Place on a plate and cover, then leave to marinate in the refrigerator for a couple of hours.
Preheat the oven 180C/350F/Gas 4.
Put the lamb in a roasting tin and cover loosely with foil, ensuring that it doesn't touch the lamb. Cook for about two hours until the meat is tender, basting the lamb about halfway through with the juices from the pan.
Remove the foil and cook for 8-10 minutes more.
Take the meat out of the oven, cover loosely with foil and leave the rest in a warm place for about 15 minutes.

A Manju Mahli recipe,good with veg curry and breads,or with more conventional English style veg,to liven a meal up.

Israeli/ North African is good, interesting, flavourful food.

Honey and Co's Slow cooked lamb shoulder with plums and roses

This dish looks as girly as can be - the bed of pink plums and rose petals makes it look like the set of a lingerie shoot or perfume commercial - but the flavours are grown-up and complex, and should appeal to both sexes.
1 lamb shoulder, on the bone
1 celeriac
2 heads of garlic
12 red plums
1 tbsp sugar
3 tbsp dried rose petals, plus more togarnish
2 large cinnamon sticks
2 glasses of white wine
chopped soft,fragrant herbs (coriander/
parsley/mint/chervil, etc.),to garnish
For the marinade
1 large onion
1 tbsp ground cardamom pods
2 tbsp ground coriander
1 tbsp dried rose petals
1 tbsp ground cinnamon
2 tsp salt
1/2 tsp white pepper
Use a food processor or a pestle and
mortar to puree the marinade ingredients
together to a paste. Rub all overthe lamb
shoulder and leave to sit for about an hour
at room temperature to allowthe lamb
and marinade to get acquainted.
Preheat your oven to 250°C/230°C fan/gas
m.ark 9.
Peel the celeriac and cut into chunky
cubes. Break the garlic into clovesbut
don't peel. Quarter 8 of the plums. Cut the
remaining 4 plums into wedges, place in a
bowl, sprinkle with the sugar and set aside
tilllater.
Placethe celeriac, garlic, quartered plums,
rose petals and cinnamon sticks in alarge,
deep roasting tray and place the marinated
lamb on top. Put the tray uncovered in the centre ofthe oven for aominutes, by
which time the lamb should have started
to colour and brown (it may take another
10 minutes ifyour oven doesn't run
very hot).
Pour the wine intothe tray and leave to
cook for another 15 minutes, then pour
in enough water to reach halfway up the
lambjoint. Cover the tray with aluminium
foil. Lower the oven temperature to
200°c/1so0cfan/gas mark 6 and cook
for hour.
Remove the roasting tray from the oven,
baste the lambwith the liquid at the
bottom ofthe tray, then re-cover and
return to the oven. Reduce the heat to
180°C/160°C fan/gas mark 5 and cook for
afurther hour, basting halfway through
this time and again when the hour is up.
Then add the plum wedges that you kept
aside and return the covered tray tothe
oven for the final 30-45 minutes.The
meat should be falling off the bone.
Preferably serve in the roasting tray,
with some rose petals and chopped herbs
sprinkled on top ofthe lamb for show,
and amound of buttered rice or couscous
alongside,to soak up the sauce.

There was a hipstertastic slow bbq goat shoulder recipe [url= http://www.theguardian.com/lifeandstyle/2016/jul/07/smoked-barbecued-goat-recipe-american-bbq-brad-mcdonald-cook-residency? ]in the grauniad[/url], which involved boning it and slathering it in treacle and black pepper.
I tried it with a shoulder of lamb and it was rather good. The sauce is a palaver, but there are shortcuts (used a tin of condensed milk instead)

@Ap, you've made that up haven't you? 😉

Sorry it'd cutnpasted more than I'd expected.
No - not made it up. We ate at The Palomar last Saturday and it was very good. Quick though 🙁

ap, that looks amazing......all out of rose petals tho. 😆

jesmondingo's recipe is the winner so far, got most of that stuff in the fridge/cupboard.

get hold of some Raz al Hanout its bloody lovely stuff... make a Moroccan lamb type of thing... [url= http://www.bybookorbycook.co.uk/recipe/slow-roast-moroccan-lamb/ ]something like this[/url]

Deep vertical slits with anchovies poked in with rosemary and garlic, not revolutionary, but anchovies salt it well and most people wouldn't expect fish and red meat to be mixed. Roasted on a bed of beans to absorb the juice (and a bit of wine).

Sprinkle with salt. Cook in oven. Cut into pieces. Sprinkle with more salt. Eat.

I'm with holst.

Most of these recipes seem like a good way to ruin some excellent lamb.

Kleftico

http://www.bbcgoodfood.com/recipes/lamb-kleftiko

I second that Jamie Oliver one mikewsmith linked to. Been a regular of mine for years now. Easy to prepare and very tasty. Versatile as well, goes well as a stew, shepherds pie or as a ragu.

[url= https://www.rivercottage.net/recipes/roast-shoulder-of-lamb-with-merguez-spices ]This from Hugh[/url] merguez lamb is gorgeous, ignore the pinch of cayenne & slap a teaspoon in as a minimum, or 3 tablespoons as a did once by mistake (it was even better!)

Kleftiko all the way - don't be shy with the Feta and plenty of waxy potatoes (not floury ones as they'll disintegrate). Do some gigantes to start with too.