braised lamb

A melt-in-the-mouth lamb dish so tender that you can carve it with the back of a spoon. Prepare to drool

Braised shoulder of lamb with jewelled stuffing

½kg boned shoulder of lamb

tbsp oil

onion

garlic

dry cider

chicken stock

orange zest

cinnamon

bay leaves

stoned dates

dried apricots

dried cranberries

shelled pistachios

parsley

shallot

½ orange

bread

To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.

Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.

Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.

Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone

Three-hour shoulder of lamb

oregano

olive oil

lamb

pearl onions

lamb stock

fresh peas

fresh broad beans

Little Gem lettuces

lemon

mint

Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.

Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.

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Braised shoulder of lamb with jewel...

Three-hour shoulder of lamb

Top 2 braised lamb recipes from across the web

The most viewed braised lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised shoulder of lamb with jewel...

Three-hour shoulder of lamb

The most viewed braised lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine