Slow-roasted shoulder of lamb, braised summer vegetables and roasting juices

Explore the rich flavors of a traditional slow-roasted shoulder of lamb, complemented by braised summer vegetables and savory roasting juices. This dish, celebrated by Raymond Blanc, is a testament to the beauty of simple, home-cooked meals that bring out the best in modest ingredients like the lamb shoulder, transforming it into a tender, flavorful feast with minimal effort. Let's dive into the essence of this comforting recipe, ideal for gatherings and special occasions.

Slow-roasted Shoulder of Lamb with Braised Summer Vegetables and Roasting Juices

Cultural or Historical Context This recipe stands as a pillar of good home cooking, emphasizing the slow-cooking method's ability to enhance the lamb's naturally rich flavors, leaving it incredibly tender. Originating from the culinary traditions of Raymond Blanc, it reflects a blend of simplicity and sophistication in using seasonal produce to create a dish that celebrates the essence of comfort food.

Ingredients List

For the Lamb

• New season lamb shoulder, 1.5kg, hung for 10 days
• Olive oil and rapeseed oil for cooking
• Freshly ground black pepper and sea salt for seasoning
• Herbs: Rosemary (2 sprigs) and sage leaves (3), finely chopped
• Lamb bones and trimmings, 700g, cut into small pieces
• A bulb of garlic, halved
• Chardonnay wine (or other dry white wine), 100ml
• A bay leaf and thyme sprigs (3) for the jus

For the Summer Vegetables

• Butter and olive oil for cooking
• Medium onions (2), carrots (250g), and yellow beetroot (250g), prepared as instructed
• Swiss chard (3 leaves) and Little Gem lettuce (2), prepared as mentioned
• Seasoning: Sea salt and freshly ground black pepper
• Flatleaf parsley (4 sprigs), roughly chopped for garnish

Preparation Instructions

1. Marinate the Lamb: Begin by scoring the lamb's skin and marinating it with a mixture of herbs, oil, and seasoning. Allow it to rest at room temperature before cooking.
2. Brown the Bones: Use a heavy-duty roasting tin to brown the lamb bones and trimmings, then add garlic for a touch of aroma.
3. Roast the Lamb: Place the shoulder on the bones in a preheated oven, allowing it to roast briefly at a high temperature before slowing cooking it covered with foil, alongside a mixture of wine, water, and herbs to create a flavorful jus.
4. Braise the Vegetables: While the lamb cooks, braise a mixture of summer vegetables gently, ensuring they become tender and flavorful.
5. Serve: Rest the cooked lamb before serving it alongside the braised vegetables and the richly flavored jus.

Storage and Reheating

To preserve the dish's quality, store the lamb and vegetables in separate airtight containers in the refrigerator. Reheat gently in the oven or on the stove, adding a little water or stock to the roasting juices to keep the meat moist.

Nutritional Information

This dish is rich in protein and essential vitamins but also contains a significant amount of fat, especially saturated fat from the lamb and butter. The vegetables add fiber and a variety of vitamins to the meal.

FAQ about the Slow-roasted Shoulder of Lamb

Can I use a different cut of lamb? Yes, while the shoulder is preferred for its flavor and tenderness when slow-cooked, other cuts like the leg can also be used with adjusted cooking times.

Can this recipe be made ahead of time? Absolutely, preparing the lamb a day in advance can enhance its flavors. Simply reheat it gently before serving.

This hearty recipe, perfect for a leisurely weekend meal or a special occasion, showcases the simplicity and depth of flavor that can be achieved through slow cooking. Its roots in traditional home cooking, championed by Raymond Blanc, ensure it's a dish that brings comfort and warmth to any table.

Original recipe attributed to Raymond Blanc's culinary expertise​​​​​​.