Slow roasted lamb with charred asparagus and a white wine reduction

Yeah. Even the title’s a bit of an epic. Last night was 10 years since I first met my wife, so I wanted to make something really nice. This also coincided with the week we’ve started to get delivery of a food box each week, from Riverford farms. You never know quite what you’ll get, which I find terribly exciting- you’ll almost always have to learn something new.

Whether it was the amount of wine consumed over the cooking time, or just my own brilliance (answer- wine), it tasted gorgeous. Pretty simple too.

Ingredients

Lamb

Lamb shoulder. Bone in.
White wine
Rosemary
Mint
Cumin
Lime
Olive oil

Asparagus

Asparagus
Sea salt

Recipe

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Preheat the oven to 140c.

Put about 3 stalks of rosemary, a full handful of mint, 1 1/2 tsp cumin, the juice of a lime and a dash of olive oil in a blender and blend to a paste.

Slash the lamb deep about 4 times, through the fat and down to the bone. Rub it all over with the paste you’ve made, getting right into the cuts. Put it in an ovenproof dish or tray and stick it in the oven. 750g took about 2 hours to cook till it was safe to eat and a nice pink in the middle.

I strongly recommend using a meat thermometer. You want to get it to about 60-65c in the middle. It keeps cooking as it rests so that should work out whatever the weight.

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About half an hour in, pour in a stingy glass of wine, like you’d pour for that guy who keeps telling racist jokes, but you’re too polite to just kick out. If it dries out too soon, add a bit more. Feel free to keep drinking the wine.

About 10 minutes from the end, turn the oven up to about 190c, to crisp up the fat and brown the outside.

Rest the lamb on a plate. Pour another half glass of wine onto the sticky, slightly burnt, marmitey residue on the bottom of the roasting tray and scrape around it to loosen it up. Pour this into a saucepan, dilute with a little water or stock and simmer it down on the hob. Taste it to work out when it’s done.

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While this simmers, chuck the asparagus in a grill pan. When it’s slightly charred on both sides, it’s cooked. Drizzle a little olive oil on, and season with salt and pepper.

Pull the meat apart with a fork into uneven parts, only carving where necessary, and plate up, spooning over some of the rich, tasty reduction at the end.

Serve and eat.

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Maybe, after all the judgemental farm delivery shit at the start of your post, have this, from a packet, for dessert. Mmm.

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