Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Spring Rhubarb Shoulder of Lamb

Spring Rhubarb Shoulder of Lamb

This seasonal, rolled boneless lamb shoulder roast with fresh rhubarb is served with a light gravy made with stock, sweet cider or apple juice.

Difficulty:
Prep time: 20 minutes
Cook time: 1 hour, 15 minutes
Serves: 6
Spring Rhubarb Shoulder of Lamb Image 1

Ingredients

  • 1.3kg Lean rolled bonless lamb shoulder joint
  • 2tbsp Runny honey
  • 225g Fresh rhubarb, roughly chopped
  • 4tbsp Rhubarb and ginger conserve
  • 2tsp Ground cinnamon
  • Salt and freshly milled black pepper

For the Gravy:

  • 25g Plain flour
  • 600ml Hot lamb stock
  • 75ml Sweet cider or apple juice

Method

  1. Preheat oven to gas mark 4-5 / 180-190'C.
  2. Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season with salt, pepper and cinnamon on both sides and into the slits.
  3. Transfer the joint to a metal rack in a large non-stick roasting tin and roast for the preferred cooking time, basting occasionally with meat juices.
  4. 30 minutes before the end of the cooking time, remove the roast from the oven, put the lamb on a plate and remove the rack from the tin.
  5. Add the rhubarb to the base of the tin and drizzle over the honey. Position the lamb on top of the rhubarb. Brush the surface of the joint with the rhubarb and ginger conserve and return to the oven for the remainder of the cooking time.
  6. Remove the joint and rhubarb from the oven, then cover loosely with foil and leave to rest for 15-20 minutes. Meanwhile, make the light gravy: spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over flour. Stir well with a small whisk or spoon, add a little of the stock and stir again, scraping the base of the pan to release any rich lamb sediment.
  7. Add the remaining stock, cider or apple juice and any meat juices from the lamb plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.
  8. Serve the lamb with seasonal vegetables and gravy. Our favourites are baby carrots and green beans!

Tip from Alastair our Master Butcher: This recipe also works well with half lamb shoulder joints

Image and recipe courtesy of AHDB from simplybeefandlamb.co.uk


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