Method. Preheat oven to 200°C/400°F/Gas Mark 6. Slice the onions, crush the garlic and rip up the thyme and put them in a large roasting tin. Put the whole shoulder of lamb into the roasting tin, season with salt and pepper. Add red wine, cover with tin foil and pop in the oven for 3 hours. Take a Parisienne scoop (aka melon baller) and scoop.. Slow Roast Shoulder of Lamb with Persian Rice is packed with great flavours and is mouthwateringly delicious.. he's just such an amazing chef. It looks stunning. Great show today James Martin xx. 2y. Greggles Fosters Kimber. On the show you say cook for 5 1/2 hours but recipe says 4 hours.. loved every minute of the programme this morning.
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Preheat the oven to 200C. Cover a large roasting tin with hay and rosemary and lavender, then pop the lamb on top. Brush over the butter, season, and roast for 1½ to 2 hours. Warm the butter and water, add the vegetables and warm through for 3 to 4 minutes. Finish with the wild garlic. Heat the jus in a pan, reduce by ½, and then finish with.. By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 30g/1oz butter, softened 3 garlic cloves, crushed 1 tbsp chopped thyme 1 tbsp chopped rosemary 1 shoulder of lamb, bone in splash olive oil 12 small round shallots, peeled 400ml/14fl oz sweet cider 2 bay leaves 450ml/16fl oz lamb stock 4 large carrots, peeled 6 small baby potatoes, peeled For the hollandaise 3 free-range egg yolks.
