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Honeyed Lamb Shoulder with Apple, Mint and Thyme
3 / 5
Lean boneless lamb shoulder
Gas mark 4,180°C, 350°F
1.35 kg (3lb) Lean boneless lamb shoulder
15mlsp (1tbsp) Oil
2 Large sprigs mint, roughly torn
2 Large sprigs thyme, roughly torn
1 Lemon, juice and rind
2x15mlsp (2tbsp) Honey
150ml (1/4pt) Apple juice or cider
4-6 Mini leeks or 2 medium, cut into chunks
6 New potatoes, halved
Pre-heat the oven.
Heat the oil in a large pan or ovenproof casserole pot. Add the lamb shoulder joint and brown it on all sides. Once browned transfer the joint to a deep, foil lined roasting pan (if your casserole pot is ovenproof just continue using that pot).
Add the garlic followed by the mint, thyme, lemon juice and rind. Then add the honey and pour the apple juice or cider around the meat. Cover the top with more foil, sealing carefully to make a parcel.
Cook for 1 hour. Remove the foil lid and add the leeks and potatoes to the liquid. Cook for a further hour until the meat is tender and well browned and the leeks and potatoes are tender.
Allow the joint to rest for 5-10 minutes before carving.
Drain the juices to serve. If you prefer thicker 'gravy' just thicken it to your preference. Slice the lamb thickly and serve with the leeks and potatoes and steamed seasonal vegetables.
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