Jamie Oliver

Four-hour rolled shoulder of lamb

With potato & celeriac smash, steamed veg & gravy

Four-hour rolled shoulder of lamb

Serves 8
Cooks In4H 20M plus resting time
DifficultyNot too tricky
Nutrition per serving
  • Calories
    760
    38%
  • Fat
    58.1g
    83%
  • Saturates
    25.3g
    126%
  • Protein
    52.4g
    104%
  • Carbs
    6.0g
    2%
  • Sugars
    3.5g
    4%

Of an adult's reference intake

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Ingredients

  • 2 quality lamb shoulders , boned, rolled, tied
  • olive oil
  • 1 bulb of garlic
  • 4 red onions
  • 1 bunch of fresh rosemary
  • 2 tablespoons plain flour
  • 1 litre organic chicken or lamb stock
  • STEAMED VEG
  • 400 g curly kale
  • 400 g Savoy cabbage
  • 400 g winter greens
  • 400 g purple sprouting broccoli
  • unsalted butter
  • POTATO & CELERIAC SMASH
  • 1 kg floury potatoes
  • 1 large celeriac
  • 50 g unsalted butter
  • 100 ml milk
  • 1 whole nutmeg , for grating
  • 2 quality shoulders of lamb, boned, rolled, tied
  • olive oil
  • 1 bulb of garlic
  • 4 red onions
  • 1 bunch of fresh rosemary
  • 2 tablespoons plain flour
  • 32fl oz organic chicken or lamb stock
  • STEAMED VEG
  • 14oz curly kale
  • 14oz Savoy cabbage
  • 14oz winter greens
  • 14oz purple sprouting broccoli
  • unsalted butter
  • POTATO & CELERIAC SMASH
  • 2lb floury potatoes
  • 1 large celeriac
  • 1¾oz unsalted butter
  • 3½fl oz milk
  • 1 whole nutmeg, for grating
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Method

  1. Preheat the oven to 180°C/350ºF/gas 4.
  2. Season both lamb shoulders with sea salt and black pepper, then rub all over with oil and place into a large roasting tray.
  3. Break the garlic bulb up into unpeeled cloves, and scatter into the tray. Peel, quarter and add the onions, then scatter over the rosemary sprigs.
  4. Cover the tray with tin foil, then roast for 3½ hours.
  5. Meanwhile, break the kale, cabbage and greens into leaves, removing any tough stems. Stack in a vegetable steamer, with the broccoli at the bottom and the delicate kale leaves at the top. Season each layer with salt and pepper, and top with a knob of butter. Put aside.
  6. Peel and quarter the potatoes, then peel and chop the celeriac into chunks the same size as your potato pieces. Place into a big pot, cover with cold salted water. Bring to the boil, then simmer for 15 minutes, or until cooked through.
  7. Once cooked, drain the potato and celeriac well, then add the butter and milk. Season with salt, pepper and a good grating of nutmeg. Smash everything up with a potato masher – this is a smash, so you want a bit of texture in there, nothing too smooth.
  8. After 3½ hours, take the lamb out of the oven, remove the foil and pop it back in for a final 30 minutes or until meltingly tender – if you’re serving this as part of a dinner party, now’s the time to serve your starter.
  9. After 4 hours, remove the meat to a wooden board, and cover with tin and allow to rest while you see to your veg and gravy.
  10. Bring the water in your steamer to the boil and steam the vegetables for 6 minutes.
  11. Place the roasting tray, with all the juices from the lamb, on the hob over a medium heat – have a look in the tray, and if there’s loads of fat, skim some off with a spoon.
  12. Remove the rosemary sprigs and garlic skins, then squash the onion and garlic with a fork. Add the flour and give it a good stir to get rid of any lumps of flour, then pour in the stock and stir again. Allow to reduce for 5 minutes and, when nice and thick, pass the gravy through a sieve into a gravy boat.
  13. At the same time, reheat the smash on a gentle heat for a few minutes, stirring constantly.
  14. To serve, get everyone up to the table and put the wooden board in the middle. Carve it into slices and let everyone help themselves to some smash and steamed veg.
  1. Preheat the oven to 180°C/350ºF/gas 4.
  2. Season both lamb shoulders with sea salt and black pepper, then rub all over with oil and place into a large roasting tray.
  3. Break the garlic bulb up into unpeeled cloves, and scatter into the tray. Peel, quarter and add the onions, then scatter over the rosemary sprigs.
  4. Cover the tray with tin foil, then roast for 3½ hours.
  5. Meanwhile, break the kale, cabbage and greens into leaves, removing any tough stems. Stack in a vegetable steamer, with the broccoli at the bottom and the delicate kale leaves at the top. Season each layer with salt and pepper, and top with a knob of butter. Put aside.
  6. Peel and quarter the potatoes, then peel and chop the celeriac into chunks the same size as your potato pieces. Place into a big pot, cover with cold salted water. Bring to the boil, then simmer for 15 minutes, or until cooked through.
  7. Once cooked, drain the potato and celeriac well, then add the butter and milk. Season with salt, pepper and a good grating of nutmeg. Smash everything up with a potato masher – this is a smash, so you want a bit of texture in there, nothing too smooth.
  8. After 3½ hours, take the lamb out of the oven, remove the foil and pop it back in for a final 30 minutes or until meltingly tender – if you’re serving this as part of a dinner party, now’s the time to serve your starter.
  9. After 4 hours, remove the meat to a wooden board, and cover with tin and allow to rest while you see to your veg and gravy.
  10. Bring the water in your steamer to the boil and steam the vegetables for 6 minutes.
  11. Place the roasting tray, with all the juices from the lamb, on the hob over a medium heat – have a look in the tray, and if there’s loads of fat, skim some off with a spoon.
  12. Remove the rosemary sprigs and garlic skins, then squash the onion and garlic with a fork. Add the flour and give it a good stir to get rid of any lumps of flour, then pour in the stock and stir again. Allow to reduce for 5 minutes and, when nice and thick, pass the gravy through a sieve into a gravy boat.
  13. At the same time, reheat the smash on a gentle heat for a few minutes, stirring constantly.
  14. To serve, get everyone up to the table and put the wooden board in the middle. Carve it into slices and let everyone help themselves to some smash and steamed veg.

Tips

The celeriac in the potato smash adds an impressive twist. You can prepare the veggies in advance, stacking them in the different compartments of a steamer, ready to go

Tip

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Nutrition per serving
  • Calories
    760
    38%
  • Fat
    58.1g
    83%
  • Saturates
    25.3g
    126%
  • Protein
    52.4g
    104%
  • Carbs
    6.0g
    2%
  • Sugars
    3.5g
    4%

Of an adult's reference intake