Lamb shoul­der with bay leaves & ju­niper berries

Easy Cook - - TV CHEFS -

Serves 6 Prep 10 mins Cook 2 hrs £3.14 a por­tion 440 kcals, 24g fat, 10g sat. fat a por­tion

1½ kg lamb shoul­der, boned by the

butcher (not rolled and tied) 2 tbsp olive oil 6 gar­lic cloves 6 bay leaves 5 ju­niper berries 150ml red wine vine­gar 250ml white wine

Heat oven to 180C/160C fan/gas 4. Trim any ex­cess fat from the lamb shoul­der. Heat a large flame­proof casse­role dish and add the oil. Add the lamb shoul­der and fry over a high heat to brown it on all sides. Re­move from dish and pour off any ex­cess fat.

Add the gar­lic cloves, bay leaves, ju­niper berries, red wine vine­gar and white wine to the dish and set the shoul­der on top. Cover tightly with a lid or foil and place in the oven to cook for 1 hr 30 mins, oc­ca­sion­ally bast­ing the lamb with the juices un­til the meat is ten­der. Re­move the lid and cook the lamb un­cov­ered for the fi­nal 10 mins, to re­duce the cook­ing juices a lit­tle.

Re­move the lamb from the oven, place on a board, cover and leave to rest for 15 mins. If the juices are not re­duced in the dish, boil on a high heat un­til thick­ened. Sea­son to taste.

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