Roasted lamb shoulder with red wine gravy
- 250g of lamb shoulder meat
4 cloves of garlic
2 sprigs of rosemary
150ml beef stock
vegetables (I used 2 new potatoes, half an onion and some broccolini)
salt and pepper
- splash of red wine (About 20ml)
1/4 teaspoon of red currant jelly
drops of Worcestershire sauce
- 1 teaspoon of cornstarch
- Wrap the lamb with a string to form a roll. Cut some holes on the lamb and stuck garlic (skin removed) and rosemary into the holes. Rub the meat with salt and pepper.
Preheat oven to 210 degree Celsius. Put the lamb in and bake for 10 minutes.
In the meantime, prep the vegetables. Half or quarter the potatoes. Cook in salted boiling water for 5 minutes and pan sear in a pan with some oil for golden brown surface. Quarter the onion and cook in boiling water for 10 minutes until soft.
After baking the lamb for 10 minutes, flip it on the other side and bake for another 10 minute.
In a baking tray, put all vegetables in. Pour in beef stock. Season with salt and pepper and drizzle with a little oil. When the lamb is done, put it on top of the vegetables and bake for another 30minutes. When it’s done, wrap the lamb in foil and rest for 15 minutes.
To make the gravy, pour out all juices from baking. Heat with splash of red wine, Worcestershire sauce and red currant jelly. Add some salt and adjust taste. Turn off heat. Dissolved cornstarch in water and mix well with the sauce. Heat it again until the gravy thickens.