Braised Shoulder of Lamb Recipe



Braised Shoulder of Lamb (Úpaule d'agneau au romarin) Recipes

Ingredients :

2.5lb should of lamb

2lb potatoes

12oz onions

2 cloves garlic

8oz tomatoes

1/2 pint milk

salt, pepper

6 branches rosemary

2oz butter

oil

Method :

Ask the butcher to bone the joint. Peel the potatoes, onions and garlic and skin the tomatoes. Cut all into thin slices and arrange them in a deep, well-buttered casserole. Pour over the milk, add 1/2 tsp salt and 1/4 tsp pepper and cook in a moderate oven (190C, 375F, Gas 5) for 35 minutes. Meanwhile, remove the leaves from two branches of rosemary and chop finely. Beat the chopped rosemary into the butter and season generously. Spread the herb butter over the insdie of the meat, roll up and tie securely. Paint the outside of the roll with oil and tuck the remaining rosemary branches under the string around the meat. Put the joint on top of the vegetables and cook for a further 2 hours in the oven (allowing 30 minutes per 500g/1lb plus 30 minutes). Serve in the casserole.

Serves 6


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