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Slow-roast shoulder of Welsh lamb and spring veg
main courses | serves 8
This lamb is insanely easy and has a few hours in the oven so there's loads of time to get the rest together.
1. Preheat oven to 170C/gas 3. Put carrots and leeks in a roasting dish to snugly fit lamb. Rub lamb with mustard, a good pinch of salt and pepper, olive oil and half the rosemary and thyme. Pour 125ml water in tray and lay lamb on veg. Cover with foil then roast for 45 hours, until tender and delicious.
2. For mint sauce, add mint leaves to a liquidiser with 30ml boiling water, sugar, vinegar and a pinch of salt and pepper. Blitz to desired texture, season and drizzle with olive oil. This needs to be acidic enough to cut lambs richness.
3. Tie mint stalks left over from sauce, then add them and asparagus tips to
a large pan of salted boiling water. Boil for 2 minutes then remove asparagus to a tray. Add potatoes to water and cook for 1015 minutes, until tender. Drain, discarding mint stalks. Put asparagus in a dish with a knob of butter and squeeze of lemon and chill. Put pan back on a low heat with knob of butter, squeeze of lemon and drizzle of olive oil. Add asparagus stalks, salt and pepper, cover and cook for 10 minutes. Add potatoes and a knob of butter, stir to combine and cover. After 5 minutes, remove from heat, set aside and just before you serve everything, stir in remaining rosemary and thyme.
4. When the lamb is ready, move it to a board or platter and cover with foil and an oven cloth. Spoon away any excess fat from roasting pan. Mash veg and stir the flour into the juices. Pour in a litre of boiling water, a splash at a time, and bring to a fast boil over the hob. Reduce it down, stirring and mashing until you have a consistency you like. Stir in a spoon of mint sauce, season to taste, strain and pour into a warm jug.
5. Add a splash of olive oil and knob of butter to a non-stick frying pan on a high heat. Toss mushrooms and garlic together for a few minutes, till lightly golden. Season to taste, then add a swig of water, knob of butter and little squeeze of lemon, and stir until juices are silky and creamy. Add potatoes and asparagus spears and toss everything together until warmed through. Serve with roast lamb, gravy and mint sauce.
Recipe Jamie Oliver
Photo David Loftus
from Issue 4
ingredients 2 carrots, peeled and chopped
2 large leeks, halved lengthwise and roughly chopped
1 x 2kg shoulder of lamb on the bone
3 tbsp English mustard
4 sprigs of rosemary, leaves picked and finely chopped
A small bunch of thyme, leaves picked and very finely chopped
500g asparagus, 10cm tips reserved, ends finely sliced
1.5kg jersey royal new potatoes
Juice of 12 lemons
20g plain flour
300g British mushrooms, such as st george, torn into chunks
1 garlic clove, finely sliced
1 large bunch of mint, leaves picked, stalks reserved
25g caster sugar
45ml white wine vinegar
Extra-virgin olive oil