Boneless Lamb Shoulder Roast Food

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS

Ingredients:

• 1 (2.2-pound) shoulder of lamb
• Olive oil
• Sea salt and freshly ground black pepper
• 1 large bunch fresh rosemary
• 1 bulb garlic, unpeeled, broken into cloves
• 1 1/2 pounds peeled potatoes, cut into large chunks
• 3 large carrots, peeled and cut into small chunks
• 1/2 a large rutabaga, peeled and cut into small chunks
• 6 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 cups good-quality hot chicken or vegetable stock
• 2 heaped tablespoons capers, soaked, drained and chopped
• 1 large bunch fresh mint, leaves picked
• 2 tablespoons red wine vinegar
• 1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops
• or cavolo nero, leaves separated, stalks finely sliced

Steps:

• For the lamb:
• Preheat your oven to full whack, (450 to 500 degrees F).
• Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
• For the vegetables:
• When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.;
• For the sauce:
• Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
• Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
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OVEN-ROASTED BONELESS LEG OF LAMB

Ingredients:

• ⅔ cup extra virgin olive oil
• ¼ cup lemon juice
• ¼ cup lime juice
• 2 tablespoons minced garlic
• ½ teaspoon dried mint flakes
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• ¾ teaspoon dried thyme
• ½ teaspoon crushed rosemary
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground white pepper
• ¼ teaspoon salt
• 2 ¼ pounds boneless leg of lamb
• cooking spray
• 3 white potatoes, cut into large chunks
• 3 large carrots, cut into large chunks
• 2 tablespoons vegetable oil

Steps:

• Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
• Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
• Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
• Place lamb in the middle of the prepared roasting pan.
• Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
• Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

ROAST LAMB SHOULDER WITH SPRING VEGETABLES

Ingredients:

• 1 boneless lamb shoulder roast, trimmed of most exterior fat
• Salt and pepper
• 2 or 3 garlic cloves, smashed to a paste
• 4 tablespoons roughly chopped mint
• 3 tablespoons fruity extra-virgin olive oil
• 1 bunch young carrots, preferably heirloom, about 1/2 pound, peeled and halved lengthwise
• 1 large onion, diced
• 6 baby artichokes, trimmed and halved, optional
• 2 garlic cloves, minced
• 1 1/2 cups fava beans (from 3 pound pods), blanched and peeled
• 3/4 pound medium asparagus, cut in 1-inch lengths
• 1/4 pound snow peas or 1 cup English peas
• 2 tablespoons roughly chopped parsley

Steps:

• Season lamb inside and out with salt and pepper. Smear interior with garlic paste and 3 tablespoons chopped mint. Press meat together in a long oval shape, then tie securely with butcher's twine. Drizzle with 1 tablespoon olive oil and massage evenly over roast. Leave at room temperature for 1 hour, or refrigerate for up to several hours, even overnight. (If refrigerating, bring to room temperature before proceeding.)
• Heat oven to 375 degrees. An hour or so before you plan to eat, put lamb on a rack in a roasting pan and cook for about 40 minutes, until an instant-read thermometer registers 125 degrees for medium rare. Let meat rest for at least 20 minutes (up to 45 minutes is fine) before slicing.
• Meanwhile, cook carrots in simmering salted water until just done, 5 to 7 minutes. Rinse in cold water to cool, then drain and reserve.
• In a wide, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high. Add onion and artichoke, if using, and season with salt and pepper. Let sizzle and color a bit, then reduce heat and cook for about 10 minutes, until onion and artichoke are softened. Stir in garlic. (You may prepare onions and artichoke up to this point in advance.) Turn off heat.
• About 5 minutes before serving, set heat under skillet to medium-high. Add fava beans, asparagus, carrots and snow peas. Season well with salt and stir gently to mix, then add 1/2 cup water and put on lid. Let cook for about 4 minutes more, until vegetables are done.
• Slice lamb and arrange on a large platter. Spoon vegetables around meat, sprinkle with parsley and remaining tablespoon of chopped mint.