Pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions

Name: Pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions
Total time: 2 h 20 min
Yield: 6
Cuisine: british
Ingredients: 1 quality shoulder of lamb deboned and untied; 1 dessertspoon coriander seeds; 1 small handful fresh rosemary leaves picked; sea salt; freshly ground black pepper; extra virgin olive oil; 3 red onions peeled and quartered; 565 ml cranberry juice; 2 butternut squash quartered; 1 small handful fresh coriander leaves picked; 4 spring onions trimmed and finely sliced; 1 lemon juice of; 8 tablespoons fat-free natural yoghurt

With a coriander and rosemary rub

“The rub really gets into the lamb with this one, and it's fantastic with the spicy, sweet squash ”

Serves 6

Cooks In2 hours 20 minutes

DifficultyNot too tricky

Jamie's Kitchen Easter treats Sunday lunch British Mains

Nutrition per serving

Calories 530 27%
Fat 30.3g 43%
Saturates 12.8g 64%
Sugars 13.3g 15%
Protein 28.9g 58%
Carbs 32.9g 13%

Of an adult's reference intake

Jamie's Kitchen

BUY THE BOOK

Tap For Method

Ingredients

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

1 quality shoulder of lamb , deboned and untied
1 dessertspoon coriander seeds
1 small handful fresh rosemary , leaves picked
sea salt
freshly ground black pepper
extra virgin olive oil
3 red onions , peeled and quartered
565 ml cranberry juice
2 butternut squash , quartered
1 small handful fresh coriander , leaves picked
4 spring onions , trimmed and finely sliced
1 lemon , juice of
8 tablespoons fat-free natural yoghurt

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie's Kitchen

BUY THE BOOK

Tap For Ingredients

Method

Preheat the oven to 190ºC/375ºF/gas 5.
Lay out your shoulder of lamb. What you want to do is delicately flavour the meat, so pound up the coriander seeds with the rosemary and a pinch of salt in a pestle and mortar (or use a metal bowl and a rolling pin) until nice and fine. Take half this mixture and rub it over the inside of the lamb. Season it well with salt and pepper, then roll up the lamb and secure it with 4 or 5 pieces of string. The reason for doing this is to make the meat a consistent thickness – don't worry about doing it neatly, as long as it holds together it's fine.
Put a high-sided roasting tray on the hob and brown the lamb on all sides in a little olive oil. Remove from the heat, allow the lamb to cool a little, then add the red onions to the tray. Lift up the lamb, stir the onions around to cover them in all the flavoursome juices, then sit the lamb back on top and cook in the preheated oven for around 2 hours, adding the cranberry juice after the first half an hour and turning the heat down to 170ºC/325ºF/gas 3.
Turn the meat in its cooking juices when you can. By the end of the 2 hours you want the meat to be nice and crisp on the outside but really melt-in-your-mouth and tender. Sometimes the lamb may need a little longer, depending on the age of the animal. You'll also want enough juice left in the bottom of the tray to give everyone a nice spoonful – if it looks as if the liquid is going to cook away too quickly, add a little water and place a cartouche on top. Skim off any fat that cooks out of the meat.
While the lamb is cooking, rub the butternut squash with the rest of the spice mix and a drizzle of olive oil. Lay it in another roasting tray, season well and put it in the oven when the lamb's been cooking for just over an hour. Cook for around 45 minutes, until sweet and tender.
When the lamb's cooked, let it rest for 10 minutes, then remove the string. In a bowl mix together the coriander leaves, spring onions, lemon juice, 4 tablespoons of olive oil and seasoning. Toss together.
To serve, divide the squash between your plates, cut up the lamb into irregular sized slices, spoon over some tray juices, and sprinkle on the herb salad. A dollop of yoghurt on top is lovely.