This was my first attempt at this.  It does take a while but all roasts do, right.  This was totally worth the effort

Disclaimer:  There is about  60 minutes of effort for this one, but the full time for this recipe is about 4.5hours.  but you don’t have to watch it

Kitchen equipment required

  • A nice deep oven tray
  • An oven tray for potatoes
  • A small knife
  • A carving knife
  • A saucepan/steamer
  • Yorkshire pudding tin
  • Jug for gravy

Timing

  • 30 minutes preparation
  • 3.5 hours in the oven
  • 20 minutes for the meat to cool

Roast leg of lamb ingredients (for 4)

  • 2-2.5kg Lamb shoulder
  • 2 onions large potatoes
  • 1 whole garlic
  • 2 tins of plum tomatoes
  • 4 large carrots
  • A bottle of red wine
  • 1/2 a bunch of fresh Rosemary
  • Thyme (I used dried)
  • Salt and ground pepper
  • Olive oil
  • Gravy of your liking

The ingrediants for roast shoulder of Lamb

How it’s done.

I started at 11am

  • 11:00
    Put the oven on at 200oC
  • 11:00
    Peal a nice bay (10) Maris Piper potatoes (approx 2.5 potatoes per person), wash them and then put them on to boil in a nice big covered saucepan
  • 11:05
    Chop the onions into quarters
    Cut the carrots
  • 11:10
    Quarter about half of the Garlic cloves
  • 11:15
    Rub the whole shoulder in olive oil, salt and pepper
    Potatoes should be boiling, turn the potatoes down to a simmer
  • 11:20
    Lay the lamb shoulder in a deep baking tray and cut 2cm slits into the shoulder, about 4cm apart and the rows about 4cm apart
  • 11:25
    Push a quartered garlic clove into the slit, along with a rosemary sprig
    Add the carrots, onions and remaining garlic cloves to the baking tray, sprinkle the thyme over the top
    Place any remaining herbs under the shoulder
    Add carrotsAdd the tomatoesAdd tomoatosAdd the whole bottle or red wine (no sneaky glass for you)Add the wine
  • 11:30
    Double cover the roasting tin in foil
    (note the time you do this)
    Place in the over and…
    ..Turn the over down to 170oC (ps my clock is wrong)170 degrees oven
  • 11:35
    Check the potatoes,, stick a knife in them, if they are nice and soft then, turn the heat off and drain
    Add a little oil to the saucepan and shake the pan so that all of the potatoes are covered in oil and leave in the saucepan, covered (not on the heat)
  • 11:40
    Go watch something on TV or read one of my blogs… psst set a timer.
  • 12:30
    Have a sneaky look at the lamb, if you must. Try not to spill any as you take it out and shut the oven door whilst you check
  • 12:40
    Ask the other half to set the table whilst you pop your feet up and read your favourite paper/news/website or read another of my blogs… psst set a timer.
  • 13:30
    Have another sneaky look
  • 14:15
    Place about 1/4 inch of oil in to the baking tray (if you have goose fat, all the better)
    Move the Lamb tray to the bottom shelf and put the oil in the oven on the top shelf
    Turn the oven up to 220oC
  • 14:30(ish)
    Take the hot oil pan out of the oven
    Shake the potatoes in the saucepan, carefully add the potatoes to the hot oil (it’ll sizzle a lot
    Grab a spoon and  use to cover  each potato in oil
    Place potatoes back on to the top shelf
  • 14:35
    15 minutes to spare. You can’t watch anything! So, why not go tweet what you’ve been up to, feel free to share this post. 😉
  • 14:50
    Check on the potatoes
    Take the tray out of the oven, turn each potato over and use the spoon to cover each with oil
    Check the lamb
  • 15:10
    Check on the potatoes again
    Take the tray out of the oven, turn each potato over and use the spoon to cover each with oil
    Take the lamb out of the oven
    If you’re having Yorkies make them (I cheated and used the frozen ones), but if you know how to make them then now is the time to put them in the oven
  • 15:20
    Boil the kettle
    Throw all of the veg in a steamer or saucepan and a add boiling water
  • 15:25
    Place the plates in the oven to warm (not too long)
    Cook veg until it’s just starting to soften
    Take the lamb out of the tray and carve
  • 15:30
    Turn oven off
    Boil the kettle
    Serve meat, veg, potatoes and Yorkshire pudding
    Make the gravy, you can add a little juice from the lamb pan if you like
  • 15:35
    Enjoy, tender succulent lamb and please share this with all of your FaceTwitaGramSnappy friends