Season lamb shoulder with sea salt and freshly
For the lamb shoulder:
Preheat the oven to
Preheat oven to 325\u00b0F.
Rub lamb with 1 tsp oil. Season well. Sprinkle with oregano. Place in a roasting pan. Pour 1 cup water and vinegar around lamb. Cover tightly with foil and roast for 1 hour 30 mins.
Meanwhile, toss together remaining ingredients. Season well. Arrange around lamb, replace foil and cook for another 1 hour 30 mins.
To serve, transfer lamb to a platter, cover loosely with foil and let rest for 10 mins. Return vegetables to oven. Cut meat into chunks and serve with vegetables and garlic cloves.
ven to 325\u00b0F. Place lamb in a large roasting pan
br>Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the
aximum temperature.
Place the lamb in a large ovenproof dish
Preheat oven to 350\u00b0F.
Place onion, capers and lemon in a food processor. Process until a smooth paste forms.
Score meat and rub paste in well. Roll up lamb shoulder, securing with kitchen string.
Roast for 1 1/2 hours, until cooked to taste. Rest, covered, for 15 minutes. Serve sliced, accompanied by couscous and roasted carrots.
oasting tin, together with the lamb shoulder and the peeled garlic cloves
ven to 350\u00b0F. Season lamb.
Heat oil in a
o 300\u00b0F Place the roast in a roasting pan and
oasting tin.
Place the lamb on top of the onions
In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water.
Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.
Insert garlic into roast.
Combine marmalade, soy sauce and pepper.
Pour over lamb and let stand 4 hours in refrigerator, turning frequently.
Reserve marmalade mixture.
Place roast on rack in a 325\u00b0 oven and bake 30 to 40 minutes per pound.
During last 30 minutes of baking, baste roast with marmalade mixture until done.
uts.
Trim fat from lamb. Lay meat flat, boned side
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
ut on top of the roast.
Peel all the outer
o 450\u00b0F. Place the lamb shoulder in a greased baking pan
Wrap bacon around lamb chops; secure with toothpicks. Place in slow cooker. Cover and cook on high for 1 to 1 1/2 hours. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots. Top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and minced garlic.
Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.
Trim off excess lamb fat, open out shoulder and rub flesh with some