By Jane Curran
This delicious dinner party recipe will really impress any guests you're entertaining this week - served with carrots and tarragon for a really impressive main dish.
HOW TO MAKE STUFFED SHOULDER OF LAMB AND HERITAGE CARROTS WITH TARRAGON
Heat the oven to 170C, gas 3. Cut half a lemon into slices and reserve. Coarsely grate the zest from the remaining lemon and mix with the onion, garlic and parsley.
Lay the lamb on a work surface, sprinkle over most of the herb and onion mixture then season well, roll up tightly and tie with string. Put the lamb on a rack in a roasting tin, with enough water in the pan to cover the bottom without touching the lamb. Cover with foil and roast for about 2-2.5 hours, adding more water if needed, until the meat is really tender.
Take it out of the oven, unwrap the foil and sprinkle with the remaining herb and onion mixture. Add the lemon slices and white wine to the pan. Return the lamb to the oven and cook for a further 30 minutes until golden brown.
At this point, halve then steam some heritage carrots for 5 minutes. Toss in olive oil and pop in a roasting tin in the oven with the lamb for 15 minutes. Once ready, put ina bowl and add chopped fresh tarragon and plenty of seasoning.
Remove the lamb from the oven and allow to rest, covered with foil, for 15 minutes. Serve with the lemon slices, fresh parsley and meat juices.
- 2 lemons
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small bunch flat-leaf parsley, finely chopped (reserve a few sprigs, to garnish)
- 1 large shoulder of lamb, boned and butterflied - about 1½kg
- 200ml dry white wine
- heritage carrots
- handful fresh tarragon
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