Slow Cooked Glazed Lamb Shoulder w/ Cheddar
User Reviews
4.9
-
Prep Time
3 hrs
-
Cook Time
4 hrs
-
Total Time
7 hrs
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
British
Slow Cooked Glazed Lamb Shoulder w/ Cheddar
Description
This recipe starts by preparing a dry paste of salt, spices like juniper, allspice, coriander seeds, cinnamon, chopped garlic, and fresh herbs including rosemary, thyme, and mint to coat the lamb shoulder. After marinating for 24 hours, the lamb is gently roasted in warmed duck fat, covered with foil, for approximately 1 hour and 45 minutes until tender. Following cooking, the bone is removed once the meat has rested and cooled.
The glaze combines mead, garlic, barley malt, brown sugar, green apple, and onion cooked and pureed into a flavorful sweet component to balance the rich lamb. The parsnip hash mixes root vegetables with butter, potato starch, cheddar, and oats, bound with egg to add a creamy yet textural side dish. Additional elements include a lamb jam made from trimmings cooked in glaze and stock, as well as a vegetable puree from turnips and carrots enhanced with cream and butter.
The slow cooking in fat tenderizes the lamb while retaining moisture. The glaze’s sweetness adds depth, complementing the savory lamb and cheddar-infused hash. This dish is suited for special dinners where rich flavors and varied textures come together in a composed plate. The recipe involves several components but results in an intricate and satisfying meal showcasing lamb shoulder.
Ingredients
Lamb:
- 3 ⅓ lbs lamb shoulder on the bone 1.5 kg
- 1 oz salt 25 g, sea salt
- 1/2 teaspoon peppercorns
- 1/2 teaspoon Juniper
- 1/2 teaspoon allspice
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cinnamon
- 2 tablespoons garlic chopped 15 g
- 1 bay leaf
- 1 prig rosemary leaves picked and chopped
- 1 prig thyme leaves picked and chopped
- 1 prig mint leaves picked and chopped
- 4 ¼ cups duck fat can also use olive oil instead 1L
Glaze:
- 3 cups mead 750 ml
- 1 clove garlic
- 2/5 cups barley malt 75 g
- 3 tablespoons sugar light brown 35 g
- 2 ⅔ oz green apple peeled and chopped 75g
- 2 ⅔ oz white onion peeled and chopped 75g
- pinch salt
- pinch black pepper
Parsnip Hash:
- 1/2 lb waxy potato 250g
- 3 ½ oz white onion chopped 100g
- 1 ½ lbs parsnip 650g
- 1 ¾ oz butter 50g
- pinch celery salt
- pinch salt
- 3 tablespoons potato starch or cornflour 25g
- 1 ¾ oz cheddar cheese 50g
- 1 egg beaten
- rolled oats Scottish, handful
Lamb Jam:
- 3½ oz lamb trimmings 100g, cooked
- 1 ⅖ oz mead glaze 40g
- 1/3 cup caster sugar 40g
- 2/5 cup lamb stock 100ml, or vegetable stock
Vegetables and Puree:
- 1 lb turnips 500g
- 3 ½ oz carrot 100g, baby
- 1 clove garlic
- 2/5 cup vegetable stock 100ml
- 1/5 cup cream 50ml, double
- rock salt enough to cover the turnips
- butter knob
Instructions
Lamb
- Place all the dry ingredients except the lamb in a mixer and blitz to make a dry paste.
- Rub the paste all over the lamb, cover and refrigerate for 24 hours.
- Heat the oven to 140°C conventional/130° C fan/265° F/ Gas mark 1.
- Fill a roasting tin with the fat and place in the oven for 5 minutes to warm through.
- Brush the marinade off the lamb and place the lamb into the warmed duck fat.
- Cover with foil and cook for approximately 1 hour and 45 mins (the lamb should feel tender and soft).
- Remove the lamb and leave to cool for 5 minutes on a flat tray. Pull the bone out of the lamb (if it does not come out easily, place back in the oven for a few more minutes).
- Once cool place in the fridge for 2 hours until set, remove and cut into 4 rectangles (keep the trimmings for the lamb jam).
Glaze
- Fry the onions, apple and chopped garlic in a pan with salt and pepper for 3 minutes.
- Add the rest of the ingredients and simmer for 20 minutes.
- Put into a food processor and blitz until smooth.
- Return to the pan and simmer until the mixture becomes thick and syrupy (reduced by just under a half).
- Before serving, reheat the oven to 200 conventional/390° F/ 180C fan, Gas Mark 4.
- Place the lamb on greaseproof paper on a baking tray and brush with the glaze.
- Heat in the oven for 12 minutes. Every 3 minutes, brush more glaze over the lamb until it turns bronze and sticky.
Parsnip Hash
- Heat the oven to 200 conventional/390° F/180 fan, Gas Mark 4.
- Bake the potatoes whole in the oven for 20 minutes. Then leave to cool for 10 minutes and the place in the fridge for 15 minutes until cold.
- Peel the potatoes and grate and leave to one side.
- Peel and chop the parsnips. Smear with butter and season on a baking tray. Cover with foil and bake in the oven for 25 minutes.
- Remove the foil and cook for approx. 10-15minutes until golden brown.
- Remove from the oven and mash.
- Fry the onions and add to the mashed parsnips with the grated potato, cheese and potato starch.
- Check for seasoning. Add more if needed.
- Roll into small cigar shapes and place into the fridge to set for an hour.
- Remove, dip into the egg and roll in oats and place on a try. Pan fry until golden (place in deep fat fryer if you have one).
Lamb Jam
- Chop up the trimming into small pieces.
- Place all the ingredients in a pan and bring to the boil.
- Leave to simmer until reduced to a jam-like consistency.
Vegetables and Turnip Puree
- Wash turnips, place on a baking tray and cover with rock salt.
- Bake in the oven with the lamb at 140 conventional/265° F/ 130 fan/ Gas mark 1 for an hour.
- Rub the first skin off. Cut half of them into wedges and set to one side. When ready to serve, warm slightly in a frying pan.
- With the rest of the turnips, place them into a pan and fry with a clove of garlic.
- Add the stock and the cream and bring to a boil for 3 minutes.
- Place into food processor and blitz until smooth.
- For the carrots, place into a pan covered in water. Add a pinch of salt and the knob of butter and simmer for 7-8 minutes until soft. Drain to serve.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
