Jamie at Home Recipe for lamb
Discussion
I was just coming to post the same thing. My copy of the book is on order and somewhere between here and Amazon and I want to make the lamb for dinner tomorrow.
I think it was something along the lines of roast it in a covered roasting pan for 4 hrs at 180, but whack it up to full temp and turn it down when you put the lamb in.
Remember to add the garlic and rosemary.
Thats as far as I remember, sorry
I love these programmes as it really encourages people to eat good home cooked food.
Oh wait, Channel 4 on demand? Would that work?
I think it was something along the lines of roast it in a covered roasting pan for 4 hrs at 180, but whack it up to full temp and turn it down when you put the lamb in.
Remember to add the garlic and rosemary.
Thats as far as I remember, sorry
I love these programmes as it really encourages people to eat good home cooked food.
Oh wait, Channel 4 on demand? Would that work?
Yep littlegreenfairy got it almost right - he reckoned put the lamb into a hot oven, turn down to 170 and cook for 4hrs.
As far as prep he just scored the fat, seasoned, put some garlic and rosemary in the tray, more on top and drizzled with oil.
He added flour, mint, capers and chicken stock for the mint gravy.
As far as prep he just scored the fat, seasoned, put some garlic and rosemary in the tray, more on top and drizzled with oil.
He added flour, mint, capers and chicken stock for the mint gravy.
) so do you reckon a half shoulder will be ok? Just reduce the cooking time for half an hour perhaps?
nightfever said:
Yep littlegreenfairy got it almost right - he reckoned put the lamb into a hot oven, turn down to 170 and cook for 4hrs.
As far as prep he just scored the fat, seasoned, put some garlic and rosemary in the tray, more on top and drizzled with oil.
He added flour, mint, capers and chicken stock for the mint gravy.
I watched this very episode on Sky plus today.As far as prep he just scored the fat, seasoned, put some garlic and rosemary in the tray, more on top and drizzled with oil.
He added flour, mint, capers and chicken stock for the mint gravy.
Wrap the tray in foil before roasting to seal everything in. Garlic was unpealed, then squeezed in to gravy, mashed potatoes at the end.
SpydieNut said:
please could someone post the recipie - i'd love to try it 
thanks
Dead easy...thanks
Preheat oven to max.
Get shoulder of lamb (or half)
Score the fat side with a sharp knife.
Rub lamb with olive oil
Season the shoulder with s&p
Chuck half a bulb's worth of garlic (in skin) in to a roasting tray with some rosemary.
Stick the lamb on top.
Stick some more garlic (in skin) on top with some more rosemary
Double layer of tin foil on to roasting tin
Chuck it in the oven and immediately turn it down to gas mark 3 (170 degs)
Leave for 4 hours.
Can't remember the recipe for the mint and caper 'gravy' I'm afraid.
Edited by dern on Wednesday 23 January 17:09
The gravy was essentially:
Chicken stock
Capers
Fresh mint leafs
Flour
-Remove lamb from the roasting tin as well as most of the rosemary. Leave to rest.
-Squeeze the garlic out of the skin and into the pan
-Deglaze the pan with chicken stock
-Add flour & capers
-Reduce until thick
-Add mint leafs and serve.
Can't remember quantities but don't overdo it with the stock or it'll end up a bit to runny like mine.
Chicken stock
Capers
Fresh mint leafs
Flour
-Remove lamb from the roasting tin as well as most of the rosemary. Leave to rest.
-Squeeze the garlic out of the skin and into the pan
-Deglaze the pan with chicken stock
-Add flour & capers
-Reduce until thick
-Add mint leafs and serve.
Can't remember quantities but don't overdo it with the stock or it'll end up a bit to runny like mine.
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