Lamb Shoulder

Lamb Shoulder

I don't really know what to call this recipe as its a bit of a mish mash of flavours that I think go well together. Its simply a roast lamb dish.

Ingredients

1/2 shoulder of lamb
3 cloves of garlic
a bay leaf
a star anise
tin of tomatoes
1/2 pint of boiling water
2 carrots
potatoes (as many as you want for each portion)
1 apple
2 tbs cumin powder
lamb stock cube
1 tbs coriander powder
1 tbs turmeric powder
salt and pepper
good handful of parsley
zest and juice of a lemon

Method

In a roasting tin place the garlic cloves (skinned and bruised with the heel of your hand), bay leaf, star anise (broken in the hand), tin of tomatoes, water, the apple (core removed and cut into quarters), the carrot cut into big chunks (about a third of a carrot at a time).

Place the lamb shoulder on top and put cumin powder, coriander powder, turmeric powder, lamb stock cube and salt and pepper.

Cover the whole tin in foil and place into a pre-heated oven at 180 degrees C.

After 45 mins remove the foil and baste the meat with the juices. Return to the oven for 15 minutes then remove and baste once more, before placing back in the oven add the potatoes. Return to the oven for an hour - baste half way through.

Remove the meat from the tin and leave to rest. Whilst the meat is resting remove the carrots and potatoes from the tin and mix into the remaining liquid the parsley (roughly chopped), lemon zest and juice. This makes a lovely sauce to serve the meat with.