How do you like to cook a lamb shoulder roast? - lamb pot roast
I have in the pot for several hours today with garlic and potatoes ... How long do you cook yours?
Saturday, January 2, 2010
Lamb Pot Roast How Do You Like To Cook A Lamb Shoulder Roast?
1 comment:
Cooking time: more than 1 hours
1 x 2 kg lamb shoulder roast rolled (usually clearing)
¾ cup white vinegar
3.4 cloves garlic, finely chopped
3-4cm piece ginger, finely grated
1 tablespoon fresh thyme leaves
2 teaspoons paprika
black pepper
20-30 g butter
2 medium onions, finely chopped
1 cup fresh bread crumbs
1 cup dried apricots, chopped (substitute black olives, dried tomatoes or plum)
½ cup mint
Juice and zest of 1 orange and 1 lemon
Salt and pepper
1-2 tbsp olive oil
Remove the lamb and relax. Trim lamb of excess fat.
Mix vinegar, ginger, garlic, thyme, paprika and pepper in a large bowl.
Add the lamb in a bowl, toss the coating in the marinade, cover and cool place. Marinate at least 1 hour or overnight.
Meanwhile, make filling, the butter in a large baguette. Add onions and cook until soft. Add the breadcrumbs, apricots, mint and juice and peel. Season. Stir mix well, remove from heat.
Preheating orForced up to 180 ° C/160 ° C fan-Come. Place 1 large piece of foil on the bench or 2 overlapping sheets. Cover with a sheet of baking paper.
Remove lamb from Adobe, a place to 1 end of the film. Spread the stuffing mixture in the center of the domestic lamb. Roll lamb in the paper and put it in the ends. Do not worry if the filling is, add it again.
Place the lamb package tray and transfer to preheated oven.
Forced baking for 1 ½ hours at 180 ° C/160 ° C fan-aluminum, and then remove (pull and push the side), turn the oven temperature to 200 ° C/180 ° C fan-forced. Put lamb in oven) to brown (30-35 minutes.
Take the internal temperature of lamb with a meat thermometer (the temperature should be between 75 C and 80 ° C). Stand 15 minutes before carving. (Cooking time is estimated at 30-35 minutes per 500 grams of meat at 180 ° C).
Serve with boiled potatoes and vegetables such as asparagus, peas and beans and peeled carrots.
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