With Easter around the corner, who better to get your recipes from than Mary Berry herself if you are planning an Easter feast with a gorgeous roast lamb? Mary’s recipe for the roasted lamb shoulder promises a meat “so tender it just falls off the bone”. It doesn’t get any better than that.
She also explains why the shoulder of the lamb turns out great for this recipe, highlighting that the specific cut is “quite fatty”, which makes the meat “so sweet and succulent”. While the preparation time for the dish isn’t too long, it is fair to say that you may need a bit of patience when it comes to the cooking time. However, it is more than well worth the wait.
If you want to come home to “a house full of wonderful aromas and meltingly tender meat,” then this is recipe shared on the BBC Food website is a must. Make sure you also have some fresh mint sauce to enjoy with the lamb.
Ingredients:
- 2.2kg/4.5lb whole lamb shoulder
- 3 tbsp rosemary, leaves picked and finely chopped
- 2-3 tbsp olive oil
- 1 tsp ground paprika
- salt and pepper
- 2 onions, sliced
- 1.2 litres/2 pint stock
- 2 tbsp plain flour
- 1 tbsp redcurrant jelly
- gravy browning (optional)