Roasted Lamb Shoulder With a Vegetable Sauce Recipe

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Roasted Lamb Shoulder With a Vegetable Sauce
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Ingredients
14
Count
Nutrition
1693
Calories
Total time
32
Minutes
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Ingredients:

Directions:

  1. Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles.
  2. Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally.
  3. Heat the oven to 425°F Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents.
  4. Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.
  5. To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the pure into the bowl to thicken and flavor the sauce. Skim the fat from the surface, and adjust the seasoning to taste.
  6. When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1692.67 Kcal (7087 kJ)
Calories from fat 1253.35 Kcal
% Daily Value*
Total Fat 139.26g 214%
Cholesterol 340.2mg 113%
Sodium 832.96mg 35%
Potassium 1019.68mg 22%
Total Carbs 10g 3%
Sugars 4.5g 18%
Dietary Fiber 1.45g 6%
Protein 80.28g 161%
Vitamin C 4.8mg 8%
Vitamin A 0.2mg 7%
Iron 4.6mg 26%
Calcium 116.2mg 12%
Amount Per 100 g
Calories 221.06 Kcal (926 kJ)
Calories from fat 163.69 Kcal
% Daily Value*
Total Fat 18.19g 214%
Cholesterol 44.43mg 113%
Sodium 108.78mg 35%
Potassium 133.17mg 22%
Total Carbs 1.31g 3%
Sugars 0.59g 18%
Dietary Fiber 0.19g 6%
Protein 10.48g 161%
Vitamin C 0.6mg 8%
Iron 0.6mg 26%
Calcium 15.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.2
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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