Slow Roast Lamb Shoulder
Slow Roast Lamb Shoulder with Carrot, Barley and Soup Celery Risotto
1kg boneless shoulder of lamb
2 cloves garlic
1 tablespoon olive oil
2 teaspoons seasalt
1 sprig rosemary
2 sticks celery, chopped
2 onions, peeled and quartered
200ml dry white wine
Handful chopped parsley
Stick the knife into the lamb intermittently 8 times on top to make slashes.
Peel the garlic and cut each clove into 4 pieces and push them into the slashes. Rub the oil all over and sprinkle over the salt.
Place in a 210oc preheated oven for 20 minutes.
Add the remaining ingredients, apart from the parsley, and cover with a lid or foil. Lower the heat to 150oc and roast for a further 3 hours or until fork tender.
Rest the lamb and then shred it, discarding any pieces of fat, and mix into the juices and vegetables with the parsley. Check seasoning.
Carrot, barley and soup celery risotto
2 carrots
3 tablespoons oil
250g pearl barley
1onion, peeled and quartered
1 stick celery roughly chopped
2 vegetable stock cubes
4 stalks soup celery
Cut the carrots in half and place on a sheet of foil.
Drizzle over the oil, season with salt and fold up.
Roast in the oven with the lamb until soft – will take a good while as the oven is low.
Blend them to a puree.
Place the barley in a pan with the onion, celery, stock cubes and cover with water. Simmer until soft – add more water if necessary.
Drain off most of the juices and add the carrot puree. Chop the soup celery and add. Cook for 10 minutes – add more water if necessary. Check seasoning – should have a soupy consistency.
