Slow roast lamb shoulder roulade

Serving size: 4
Preparation time: 15 minutes
Cooking time: 6 hours
Ingredients:

1 boned and rolled shoulder of lamb (approx 1kg in weight)
200ml white wine
1 litre vegetable stock
200g breadcrumbs
50g French mustard
1 small bunch of flat leaf parsley, chopped
1 small bunch of fresh thyme
1 shallot, chopped
300g wild mixed mushrooms
50ml dry sherry
2 cloves of garlic chopped
100ml olive oil
A pinch of fennel seeds
Salt and white pepper to taste


Featured in:
March 2013

METHOD
Have your butcher roll and tie the lamb shoulder. Season with salt and pepper and place in a baking tray with a little oil. Bake at 100C in a hot oven for 1 hour then wet with the white wine and vegetable stock. Cover with aluminium foil and cook for a further 5 hours or overnight.

To make the duxelles, wash and drain the mushrooms. Place the garlic and shallots with a little oil and cook on low for 1 minute. Add the mushrooms and cook on high heat for 2 minutes, then wet with the sherry. Add the thyme and season with salt and pepper and cook for 5 minutes until all the cooking liquid has evaporated. Discard the thyme and chop the mushrooms to a fine puree.

Chop the parsley and mix with the breadcrumbs, fennel seeds and the rest of the oil.

Before serving, brush the lamb with the French mustard and roll in the breadcrumbs.

Reduce the cooking liquid from the lamb to make a sauce.



Never miss a copy!

Big savings when you take out a subscription.

SHIRE HORSE COMPETITION: TICKETS TO WIN!Organisers of the National Shire Horse Show have selected Newark Showground as the venue for the event in 2022.It will be the first time that the show – which has been running almost continuously every year for more than 140 years – has been staged in Nottinghamshire.Enter online at bit.ly/shirecompClosing date for entries: Friday 25th February 2022. ... See MoreSee Less

4 hours ago  ·