Nigel Slater’s Slow Roast Shoulder of Lamb is made with lamb, olive oil, anchovy fillets, rosemary, thyme, mixed greens, shelled peas, and vegetable stock. This hearty lamb recipe creates a delicious dinner that takes about 2 hours to prepare and can serve up to 4-5 people.
Ingredients Needed
For the Lamb:
- 2kg / 4.4lbs shoulder of lamb
- 2 tbsp olive oil
- 8 anchovy fillets
- 8 small rosemary sprigs
- 8-10 thyme sprigs
For the Vegetables:
- 250g / 9oz mixed greens (e.g., purple sprouting broccoli, beetroot leaves, red chard)
- 250g / 9oz shelled peas
- 200ml / ¾ cup vegetable stock or water
How To Make Nigel Slater Slow Roast Shoulder Of Lamb
- Preheat the oven: Set the oven to 180°C (350°F, gas mark 4).
- Prepare the lamb: Place the lamb in a roasting tin, rub with olive oil, and season lightly with sea salt. Pierce the lamb 16 times with a knife, making cuts about 3-4cm (1-1½ inches) deep.
- Stuff the lamb: Insert anchovy fillets into half the holes and rosemary sprigs into the others. Scatter thyme over the lamb, tucking some sprigs underneath.
- Roast the lamb: Roast in the oven for 1 hour 30 minutes, or until the fat is pale honey-colored and the meat is rose-pink.
- Rest the lamb: Remove from the oven and let the lamb rest under foil for 15 minutes.
- Prepare the vegetables: Trim the mixed greens (broccoli, beetroot stems, and chard) and set the leaves aside. Pour off excess oil from the roasting tin, keeping the roasting juices in the tin.
- Cook the vegetables: Place the tin over low to moderate heat, add the vegetable stock or water, and bring to a boil. Stir the juices, then add the peas, broccoli, and chard stems. Steam for 3-4 minutes, turning occasionally. Add the chard and beetroot leaves and cook until wilted.
- Serve: Carve the lamb and serve with the vegetables and reduced roasting juices.
Recipe Tips
- Use room-temperature lamb: Let the lamb sit out for 30 minutes before roasting to ensure even cooking and tender meat.
- Make deep cuts: Pierce the lamb deeply enough to allow the anchovies and herbs to infuse flavor throughout the meat.
- Don’t skip resting: Letting the lamb rest for 15 minutes after roasting helps keep it juicy and easy to carve.
- Trim vegetables carefully: Remove tough stems from greens like chard and beetroot to avoid chewy textures in the final dish.
- Reduce the roasting juices: After steaming the vegetables, reduce the leftover juices in the pan for a rich and flavorful sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover slow-roast shoulder of lamb cool to room temperature. Once cooled, place the lamb in an airtight container and refrigerate for up to 3 days.
- Freeze: After the lamb has cooled, wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 160°C (320°F). Place the lamb in an oven-safe dish, cover it with foil to retain moisture, and heat for about 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 550
- Total Fat: 45g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 500mg
- Potassium: 650mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 40g
Try More Nigel Slater Recipes:
Nigel Slater Slow Roast Shoulder Of Lamb
Description
Nigel Slater’s Slow Roast Shoulder of Lamb is made with lamb, olive oil, anchovy fillets, rosemary, thyme, mixed greens, shelled peas, and vegetable stock. This hearty lamb recipe creates a delicious dinner that takes about 2 hours to prepare and can serve up to 4-5 people.
Ingredients
For the Lamb:
For the Vegetables:
Instructions
- Preheat the oven: Set the oven to 180°C (350°F, gas mark 4).
- Prepare the lamb: Place the lamb in a roasting tin, rub with olive oil, and season lightly with sea salt. Pierce the lamb 16 times with a knife, making cuts about 3-4cm (1-1½ inches) deep.
- Stuff the lamb: Insert anchovy fillets into half the holes and rosemary sprigs into the others. Scatter thyme over the lamb, tucking some sprigs underneath.
- Roast the lamb: Roast in the oven for 1 hour 30 minutes, or until the fat is pale honey-colored and the meat is rose-pink.
- Rest the lamb: Remove from the oven and let the lamb rest under foil for 15 minutes.
- Prepare the vegetables: Trim the mixed greens (broccoli, beetroot stems, and chard) and set the leaves aside. Pour off excess oil from the roasting tin, keeping the roasting juices in the tin.
- Cook the vegetables: Place the tin over low to moderate heat, add the vegetable stock or water, and bring to a boil. Stir the juices, then add the peas, broccoli, and chard stems. Steam for 3-4 minutes, turning occasionally. Add the chard and beetroot leaves and cook until wilted.
- Serve: Carve the lamb and serve with the vegetables and reduced roasting juices.
Notes
- Use room-temperature lamb: Let the lamb sit out for 30 minutes before roasting to ensure even cooking and tender meat.
- Make deep cuts: Pierce the lamb deeply enough to allow the anchovies and herbs to infuse flavor throughout the meat.
- Don’t skip resting: Letting the lamb rest for 15 minutes after roasting helps keep it juicy and easy to carve.
- Trim vegetables carefully: Remove tough stems from greens like chard and beetroot to avoid chewy textures in the final dish.
- Reduce the roasting juices: After steaming the vegetables, reduce the leftover juices in the pan for a rich and flavorful sauce.
Nigel Slater Slow Roast Shoulder Of Lamb