Pot Roasted Lamb Shoulder Recipe |
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You will need :- 2 cloves garlic, cut into slivers 1.5-2 kg (3-4 lb.) shoulder lamb, boned and rolled salt and freshly ground black pepper 3 tablespoons oil 2 large onions, coarsely chopped 1 large carrot cut into 1 cm (½ inch) dice 3 tomatoes, peeled, seeded and coarsely chopped 1½ cups light stock 2 tablespoons tomato paste ½ teaspoon powdered rosemary or basil 90 g ( 3 oz.) black olives, pitted (optional)
Cooking Time:- 1-1¼ hours
Using a very sharp knife make slits over lamb and push a sliver of garlic well down into each slit. Season meat lightly with salt and plenty of pepper. Heat deep or shallow fry pan to high and brown meat quickly on all sides; remove lamb and set aside. Reduce temperature to medium, add onions and carrots and sauté until lightly browned. Replace lamb in pan, add tomatoes. Mix stock with tomato paste and pour over lamb and vegetables. Sprinkle with rosemary or basil, adjust seasoning cover and set pan on low to medium heat. Cook until meat is tender, basting lamb occasionally with the stock. Add stoned olives 15 minutes before serving time, reserving 5 to 6 garnish. Remove lamb to heated serving dish. Using absorbent paper, blot off any surface oil from stock. Surround meat with the vegetables, garnish with olives and serve with creamed potatoes. Serves 4-6.
Note: if using shallow fry pan close vent.
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