Recipe courtesy of Gill Barlow
Roasted Shoulder of Lamb
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 901
- Total Fat
- 70
- Saturated Fat
- 29
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 50
- Cholesterol
- 218
- Sodium
- 865
- Total: 4 hr 35 min
- Prep: 10 min
- Cook: 4 hr 25 min
Ingredients
4 pound lamb shoulder
Garlic cloves, sliced
Rosemary sprigs
Sea salt
Olive oil
1 tablespoon flour
1/2 bottle red wine or vegetable stock
Directions
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.;