Slow Roasted Lamb Shoulder with Winter Vegetable and Chèvre Salad

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This recipe is perfect is you are wanting a light simple meal. Yes all the ingredients of a roast are included but when you put it on a bed of rocket, drizzle over a tomato reduction and dot some beautiful chèvre (French goats cheese) to me it becomes a simple light winter salad.

You can pretty much add whatever you like to this. I was going to put in some dates but realised I had run out. That being said toasted nuts, bulgur wheat, beans, dried fruit, or seeds would be delicious.


Ingredients

3.5 kg rolled lamb shoulder roast, unrolled
3-4 large sprigs of rosemary
1 golden kumera, peeled and roughly chopped
1 small butternut pumpkin, peeled and roughly chopped
4 small potatoes
2 carrots, peeled and sliced lengthways
2 small parsnips
1 red onion, halved
2 white onions, halved
12 whole garlic cloves
1 tin tomatoes
4 tbsp olive oil
Sea salt and cracked black pepper
1/2 bag rocket
100 g chèvre or good quality goats cheese


Preheat oven to 200 degrees

Make small cuts in the fattiest part of the lamb and stuff with half the garlic cloves.
In a large roasting dish arrange vegetables and rosemary, and place the unrolled lamb shoulder on top. Arrange remaining garlic amongst the vegetables.
Blitz tomatoes and olive oil together. Drizzle over vegetables and meat. Season. Cover with tin foil.
Place in the oven and turn the temperature down to 170 degrees.

Cook for 3 hours, removing the foil and 90% of the juices in the base of the pan for the remaining hour - by this time the meat should be juicy and soft and should pretty much pull away with a fork. If its still tough cook it for a little longer.

With the juice place in a saucepan and bring to the boil. Stir constantly until it thickens and has reduced by half. Check seasoning - salt, pepper, sugar. Add a little red wine to taste if you like. Keep warm.

Arrange rocket on a platter, distribute vegetables then arrange the meat on top. Using your hands gently break up the cheese and sprinkle over. Drizzle over the reduction.

Serve. Enjoy.


NOTE - If you like your vegetables a little crispier, when the meat is ready cover it with tin foil and a tea towel and set aside. Place the roasting dish back in the oven and turn the heat on full blast until you are satisfied.





Meat and cheese purchased from Moore Wilsons.

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