Ingrédients
- 2.3kg (approx) lamb shoulder
- 4 x packets of Merchant Gourmet’s Brown Red and Wild Rice
- 4 medium carrots
- Large bag of mini carrots
- 500ml lamb stock
- 2 courgettes
- 2 red onions
- 1 brown onion
- Maple syrup
- Salt & pepper
- Handful of fresh rosemary sprigs
- 1 head of garlic, broken into cloves (skin on is fine)=
- 100ml red wine
- Sugar
- 1 TBsp cornflour
- Garlic granules
- 5-6 sprigs of fresh mint
Méthode
- Preheat the oven to 220°C fan setting.
- In a large tray, drizzle olive oil and add 3-4 rosemary sprigs and 4-6 garlic cloves. Add the lamb shoulder on top (fatty side up), score the fat diagonally in both directions. Drizzle with olive oil. Season generously with sea salt & black pepper, poke in small sprigs of rosemary into the scores & rub the surface with a cut open garlic clove. Throw on 4 garlic cloves & pour 200ml of the lamb stock in the edge of the tray.
- Turn oven down to 160°C, cover the tray with foil and roast in the oven for 4 hours basting every 45 minutes. Halfway, drain most of the fat, but not the lamb juices sat underneath.
- Chop the onions into medium segments.
- When the 4 hours of roasting has finished, brush the lamb with maple syrup, add onions and roast uncovered for another 45 minutes until browned.
- Chop the courgette into thick slices and any carrots into batons. Add all veg to large trays, drizzling with olive oil, salt, pepper, garlic granules and maple syrup. Roast in another oven or airfry for 30 minutes at 180°C.
- Remove the lamb & veg from the oven, rest the lamb.
- In a small frying pan, add lamb juices from the pan, remaining stock and red wine & a pinch of sugar. Simmer for 5-6 mins until reduced. In a mug, add the cornflour and 3 TBsp cold water, mix until smooth then add slowly the sauce to thicken.
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5 minutes before serving, heat the rice up following the packet instructions and mix in a large bowl with a big handful of chopped mint.
Serve up and enjoy!
