Easiest Way to Make Gordon Ramsay Slow roasted lamb shoulder

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, slow roasted lamb shoulder. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Slow roasted lamb shoulder is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Slow roasted lamb shoulder is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook slow roasted lamb shoulder using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Slow roasted lamb shoulder:

1. Get The lamb
2. Prepare rolled lamb shoulder
3. Prepare rosemary stalks (leaves removed)
4. Make ready garlic
5. Take English Mustard
6. Prepare Olive oil
7. Get Seasoning
8. Get The gravy
9. Prepare white onions, peeled and sliced thickly into rounds
10. Get garlic cloves, whole, unpeeled
11. Take Drizzle of balsamic vinegar
12. Prepare Salt and pepper
13. Make ready water
14. Make ready plain flour
15. Take red wine

Instructions to make Slow roasted lamb shoulder:

1. Preheat over to 200 degrees. Then slash the lamb all over, to create little pockets for flavour.
2. Add the rosemary leaves and 3/4 cloves of garlic to a pestal and mortar and bash into a pulp. Add 2tbsp olive oil and the English mustard and combine to make a thick paste. Season well.
3. Rub the paste into the lamb, ensuring it gets into all of the slashes.
4. Peel and thickly slice the onions and add to a deep baking tray, with the remaining garlic cloves, any remaining rosemary sprigs, a drizzle of balsamic vinegar and 200ml boiling water. Place the lamb on top.
5. Roast in the oven for 20 minutes at 200 degrees C.
6. Remove from the oven and cover the tray in 2 layers of kitchen foil. At the same time, reduce the oven temperature to 160 degrees C.
7. Return the lamb to the oven and cook for 4 hours.
8. Remove from the oven, transfer the meat to a plate and cover again with tin foil to rest.
9. Meanwhile make the gravy by discarding the garlic skins and rosemary stalks from the roasting tray, skimming off any fat from the lamb and returning the tray to the hob, over a high heat, mixing the contents well.
10. Stir in the flour and cook for two minutes. Then add a good splash of wine, along with 300 ml of boiling water and cook on a low heat for 15 minutes, stirring regularly to break down any lumps, until it thickens.
11. Meanwhile, remove the lamb from the foil and shred using two forks. Serve with potatoes and green veg, or anything else you fancy.

So that is going to wrap it up for this exceptional food slow roasted lamb shoulder recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!