Shoulder of lamb with Roast Pumpkin
Lamb is a wonderful meat with a richness of flavour. I prefer to roast it on the bone, but a deboned shoulder would work well with this recipe. Rub the spices on the meat and roll it ups and tie with string. This can be made with butternut and is delicious served with green beans and flaked almonds.
Serves 3-4 depending on the size of the shoulder.
1 shoulder of lamb
10ml coriander seeds
1T freshly chopped rosemary
salt and pepper
olive oil
3 red onions peeled and quartered
1 pint good quality vegetable stock
1/2 pumpkin
1 cup rocket leaves
juice of 1 lemon
90ml creme fraiche
Preheat the oven to 190C.
In a pestle and mortar crush the coriander seeds and rosemary with a generous pinch of sea salt. Make incisions with a sharp knife into the lamb (I trim excess fat and membrane to ensure the rub penetrates the meat). Rub half the herbs over the meat. Season with pepper. Brown the meat on the stove top. Transfer into a roasting pan with the onions. Place in the oven for half an hour. Add the stock and turn the oven down to 170C. After an hour of cooking time, turn the meat.
Slice the pumpkin into wedges. Rub the remaining spices over it, drizzle with a little olive oil and roast for an hour turning half way through.
When the lamb is cooked, remove from the oven and squeeze over the lemon juice. Slice, pour over the pan juices, garnish with rocket leaves and serve with creme fraiche and pumpkin.
Serves 3-4 depending on the size of the shoulder.
1 shoulder of lamb
10ml coriander seeds
1T freshly chopped rosemary
salt and pepper
olive oil
3 red onions peeled and quartered
1 pint good quality vegetable stock
1/2 pumpkin
1 cup rocket leaves
juice of 1 lemon
90ml creme fraiche
Preheat the oven to 190C.
In a pestle and mortar crush the coriander seeds and rosemary with a generous pinch of sea salt. Make incisions with a sharp knife into the lamb (I trim excess fat and membrane to ensure the rub penetrates the meat). Rub half the herbs over the meat. Season with pepper. Brown the meat on the stove top. Transfer into a roasting pan with the onions. Place in the oven for half an hour. Add the stock and turn the oven down to 170C. After an hour of cooking time, turn the meat.
Slice the pumpkin into wedges. Rub the remaining spices over it, drizzle with a little olive oil and roast for an hour turning half way through.
When the lamb is cooked, remove from the oven and squeeze over the lemon juice. Slice, pour over the pan juices, garnish with rocket leaves and serve with creme fraiche and pumpkin.
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