John Myers
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Lamb Shoulder from Oven
The perfect lamb shoulder from oven recipe with a picture and simple step-by-step instructions.
Tomato and onion vegetables:
- 7 size Garlic cloves
- 5 Stems Rosemary fresh
- 1 bunch Soup greens
- Pepper salt
- Olive oil for frying
- 250 ml Lamb stock
- 400 g Red onions
- 400 g Small vine tomatoes
- 400 g Olive oil for frying
- 2 tbsp Tomato paste
- Pepper, salt, pinch of sugar
- 1 handful Black olives
- 5 Stems Fresh thyme
Parsnip and potato mash:
- 200 g Parsnips
- 500 g Potatoes
- 2 tbsp Butter
- 1 Shot Cream
- Pepper salt
- 2 tbsp Chopped parsley
Preparation:
- Peel the garlic cloves and cut into thin slices. Cut a stalk of rosemary into sections about 1 cm long. Remove the needles from the remaining stems. Hold ready. Peel the carrot and celery from the soup greens and cut into small pieces. Wash the leek and cut into thin slices. Keep ready.
Flesh:
- Rinse the lamb shoulder with cold water, dry it. Pierce the meat several times around with a sharp knife and put a slice of garlic and a small section of rosemary sprig in each of the small “pockets”. Pepper and salt everything well.
- Preheat the oven to 120 °. In a larger saucepan (roaster), sear the meat in the olive oil all around. Add the chopped soup vegetables and the stripped rosemary needles and fry a little. Pepper and salt. Deglaze with the lamb stock. Close the roasting pan with either a lid or aluminum foil and place in the oven for 3 hours.
Tomato and onion vegetables:
- Peel the onions and cut into slices. Wash tomatoes. Small quarters (larger eighths). In a pan, first fry the onions and the remaining garlic slices in olive oil until they are lightly translucent, then add the tomatoes and sauté a little. Stir in tomato paste, season with pepper, salt and sugar and fold in the olives.
- After the meat has been cooked for 3 hours, briefly remove the roaster from the oven. Add the tomato and onion vegetables to the lamb, sprinkle the thyme sprigs over the top and put the roasting pan back in the oven for 1 hour without a lid or aluminum foil.
Parsnip and potato mash:
- Peel the parsnips and potatoes and cut into small cubes. Cook until soft in enough salted water. Wash, dry and finely chop the parsley.
- Drain the parsnips and potatoes and mash them thoroughly with the butter. Then stir in the cream and continue to mash. A hand mixer must not be used, otherwise it will become “paste”. The stamp can still contain small pieces. Finally fold in the parsley and season with salt and pepper.
Serving:
- Detach the meat (if available) from the bone and portion. Serve with the tomato-onion-vegetables and the mash and ………. let taste. 😉
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