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Lamb shoulder roast with glazed vegetables
Lamb shoulder roast with glazed vegetables
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Impress guests with juicy lamb roasts for a memorable meal.
Ingredients:
  • 2 packages lamb shoulder mini roast (about 600g each)
  • 18.20 gm olive oil
  • 13.80 gm olive oil, extra
  • 4 garlic cloves, finely chopped
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds, coarsely ground
  • 1 lemon, zested, juiced
  • 1 brown onion, sliced
  • 510.00 gm salt-reduced chicken stock, divided
  • 1 orange, zested, juiced
  • 40g butter
  • 10.00 gm caster sugar
  • 6 carrots (about 550g total), cut into 3cm pieces
  • 3 small parsnips (about 250g total), cores removed from thick ends, cut into 3cm pieces
  • 20.00 ml chopped fresh flat-leaf parsley
Instructions:
  • 1. Preheat the oven to 160C (140C fan-forced). 2. Remove the string from each piece of meat and unroll them. Make a few cuts to open and flatten the meat as needed. 3. In a small bowl, combine 1 tablespoon of oil, garlic, fennel seeds, coriander seeds, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of pepper. 4. Spread the mixture over each piece of meat, then roll them up tightly and secure with cooking string. 5. Rub the outside of the meat with the remaining 3 teaspoons of oil, and sprinkle with salt and pepper.
  • Arrange lamb in a 33cm x 23cm baking dish, surround with onion, pour in 1 1/2 cups of stock, and tightly cover with foil. Roast for approximately 2 hours until lamb is tender. Uncover, raise oven temp to 220°C (200°C), and roast for additional 15 mins until browned. Let lamb rest on a carving board for 10 mins. Strain cooking liquid into a tall container, skim off fat, and keep warm for serving.
  • In a large frying pan over medium-high heat, combine remaining 1/2 cup stock, orange juice, lemon juice, butter, sugar, and 1 1/2 tsp salt, bringing it to a boil. Add carrots and parsnips, then simmer covered with a round piece of baking paper for 10-15 minutes until vegetables are crisp-tender and liquid reduces to a glaze. Toss the vegetables in the glaze, remove from heat, and stir in parsley and 1 tsp orange zest.
  • Prepare the lamb by removing the string and cutting it into 3cm-thick slices using a sharp knife. Plate the lamb alongside the glazed vegetables, drizzle with cooking juices, and serve.

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