SHOULDER ROAST WITH GINGER ROOT VEGETABLES
Serves four to five
- 1 EMH bone-in lamb shoulder
- 2 tbsp cold-pressed olive oil
- 1 tbsp lemon zest powder
- 5 garlic cloves
- 2 anchovy fillets
- 1 rosemary sprig
- 1 tsp freshly ground black pepper
- salt
for roasting:
- 2 garlic bulbs
- 1 large onion
- 2 rosemary sprigs
- 200 ml dry white wine
- 200 ml water
ginger root vegetables:
- 1 large swede
- 1 celeriac
- cold-pressed rapeseed oil
- 1 tsp ground ginger
- lemon juice
- honey
- salt
- freshly ground black pepper
Score the fat layer of the shoulder in a crosshatch pattern. Peel and grate the garlic cloves. Chop the rosemary (about 1 tbsp) and anchovy fillets. Mix with the garlic, lemon zest powder and olive oil into a paste. Season with salt and pepper. Rub the shoulder evenly, place on a platter, cover with cling film and refrigerate overnight to marinate.
Preheat the oven to 170 degrees. Peel the onion, cut into rings and place on the bottom of a roasting dish. Cut the garlic bulb in half, add along with rosemary sprigs, water and wine to the dish. Place the shoulder on top. Cover with baking paper and foil, then roast for 2 to 2.5 hours until the meat falls off the bone. Peel the swede and celeriac, cut into even-sized cubes. Drizzle with oil, season with ground ginger, salt and pepper, mix well, place in a roasting dish and bake for about 45 minutes. Remove from the oven, drizzle with lemon juice and honey, then return briefly under the grill element.
For the sauce, skim the fat from the pan juices and press through a sieve along with the onion and garlic. If desired, stir in a few spoonfuls of cream cheese and heat through once more.
ROWAN BERRY LAMB SHOULDER
Serves four
- 1 EMH bone-in lamb shoulder
- salt
- freshly ground black pepper
- cold-pressed olive oil
- 2 tbsp wholegrain mustard
- 1 garlic bulb
- 4 large onions
- 1 bunch of thyme
- 3 large clusters of rowan berries
- 400 ml vegetable stock
Season the lamb generously with salt and pepper. Mix the mustard and olive oil together to make a smooth, spreadable mixture. Brush the lamb shoulder on all sides with the mixture. Cover with cling film and place in the fridge for at least a couple of hours or overnight to marinate. Peel the onions, cut into wedges and halve the garlic bulbs. Pick the berries from the clusters and wash thoroughly under running water. Crush some berries with a fork, leaving the rest whole. Place the onions on the bottom of a roasting dish, add the halved garlic bulbs. Mix the rowan berries into the vegetable stock, pour into the dish and add the thyme sprigs. Place the lamb shoulder on top and drizzle with a little olive oil. Cover with a lid, place in a preheated 170-degree oven and roast, basting occasionally with the juices, for 2-2.5 hours or until the meat is tender and falls off the bone. For a silky sauce, push the onions, garlic, rowan berries and pan juices through a sieve. Serve with mashed potatoes or your favourite sides.
