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Slow-Roasted Lamb Shoulder Recipe

House Home Photo Slow-Roasted Lamb Shoulder Recipe

A garlic-studded roast with Puy lentil stew from the author of Fresh: Seasonal Recipes Made With Local Foods. Lamb shoulder is a perfect cut for stews — try this one for a hearty fall dinner. John Bishop is an acclaimed B.C. chef and owner of Bishop's in Vancouver.

Ingredients: 

Slow-Roasted Lamb
1 boneless lamb shoulder (about 3 lb.)
2 tbsp olive oil
1 tsp coarse salt
1 tsp pepper
2 tbsp sliced garlic

Puy Lentil Stew
2 tbsp olive oil
1/2 cup diced onions
1 tsp minced garlic
1/2 cup diced celery root
1/2 cup diced carrots
1/2 cup diced parsnips
1 tsp paprika
1 tsp ground cumin
1 cup Puy lentils, washed well and drained
1/2 cup red wine
4 cups vegetable or chicken stock

Instructions: 

Slow-Roasted Lamb

Step 1: Preheat the oven to 450°F.

Step 2: Rub lamb shoulder all over with olive oil, salt and pepper. Score the skin lightly and press garlic slices into the meat.

Step 3: Roll and tuck lamb into a cylinder shape 6" in diameter and tie with butcher’s twine every 2" to secure the meat and ensure it retains its shape while cooking. Place in a roasting pan and roast for 45 minutes, until lamb is golden brown and the skin is crispy. Remove lamb from the oven.

Step 4: Reduce the heat to 350°F. Cover the pan of lamb with two layers of aluminum foil and seal tightly. (This will allow steam to build up inside the pan, cooking the lamb in its own juices.)

Step 5: Bake lamb for 2 hours, until very tender when pierced with a knife. Allow to rest for 15-30 minutes before slicing.

Puy Lentil Stew

Step 1: Heat olive oil in a medium saucepan on medium-high heat. Add onions, garlic, celery root, carrots and parsnips and sauté until lightly coloured, about 5 minutes.

Step 2: Stir in paprika, cumin and lentils until well combined. Add wine, mix well and pour in vegetable (or chicken) stock. Bring to a simmer, reduce the heat to medium-low and cook for 1 hour, or until lentils and vegetables are tender. Season with salt to taste.

Step 3: To serve, ladle lentil stew into warmed bowls. Cut lamb into 1"-thick slices and place two slices on top of each bowl of stew. Serve immediately.

Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green's Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).

Photo Fresh Cookbook

Author: 

John Bishop

Photographer: 

John James Sherlock

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