Mary Berry's Roast Whole Shoulder of Lamb with Sweet Potato & Thyme

#Roast #Main #Lamb

Serves: 6-8 Prep Time: 20 mins Cooking Time: 5 h Source: https://www.dailymail.co.uk/femail/food/article-10084945/Simple-delicious-dishes-plus-tons-tips-Mary-Berrys-new-cookbook.html

Ingredients:

• 2kg (4lb 6oz) shoulder of lamb

• 2 garlic cloves, cut into thin slivers

• 2tbsp olive oil, plus extra to drizzle

• A large bunch of thyme, leaves chopped

• 2 medium onions, halved and each half cut into 3 wedges

• 2 carrots, thickly sliced

• 2 celery sticks, sliced

• 1ltr (1¾pt) hot lamb stock

• 2 large sweet potatoes, peeled and cut into 2cm (¾in) cubes

• 30g (1¼oz) butter

• 30g (1¼oz) plain flour

• A few drops of gravy browning (optional)

Method:

Preheat the oven to 220°C/fan 200°C/gas 7.

Sit the lamb shoulder on a board, skin side up. Make several small holes in the meat with a knife and insert the garlic slivers into the holes. Rub the oil over the lamb, scatter over the thyme, reserving 1 tablespoon, and then season well.

Place the onions, carrots and celery into the centre of a large roasting tin. Place the lamb on top, letting the vegetables act like a trivet. Roast for 30-35 minutes until brown on top.

Reduce the oven temperature to 180°C/fan 160°C/gas 4. Pour the hot stock into the tin (not over the lamb), cover the tin with foil and return to the oven for 3½-4 hours, until completely tender and the meat is falling off the bone.

Transfer the lamb to a warm serving plate, cover tightly and leave to rest. Strain the stock and vegetables from the tin through a sieve into a jug. Discard the vegetables. Add more water or lamb stock to the jug to make up to 450ml.

While the lamb shoulder is resting, increase the oven temperature to 220°C/fan 200°C/gas 7. Place the potato cubes on a baking sheet, season and drizzle with oil. Roast in the oven for 20 minutes, or until golden. Sprinkle with the reserved thyme.

Meanwhile, melt the butter in a small saucepan over a medium heat. Add the flour and stir for a few seconds. Pour in the reserved stock, whisking until boiling and the gravy has thickened.

Add the gravy browning, if using, and any juices from the resting lamb. Carve the lamb and serve on warm plates with the gravy and sweet potato alongside.