LAMB SHOULDER WITH CHAMOMILE
LAMB SHOULDER WITH CHAMOMILE
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Lamb with Chamomile Tea is an unusual combination, but this recipe – which uses the contents of chamomile teabags combined with herbs, will make your Easter 2019 a memorable one…
What you’ll love: Lamb shoulder has lots of flavour and is easy to cook.
What you’ll love: Lamb shoulder has lots of flavour and is easy to cook.
Persons
4
Cook Time
3 hours, 5 minutes
Total Time
3 hours, 5 minutes
Ingredients
- What you’ll need:
- 1 x 1.5kg Raised lamb shoulder
- Content of 4 chamomile tea bags
- 30 ml Fresh thyme
- 30 ml Fresh rosemary
- 15 ml Dried oregano
- Sea salt and freshly ground black pepper
- Juice of 1 lemon
- 30 ml Honey
- 30 ml Avocado oil
- 125ml Chicken stock
Instructions
- Method:
- How to make the shoulder of Lamb:
- Remove the shoulder of lamb from the refrigerator 1 hour before preparation.
- Preheat the oven to 180°C.
- Put the shoulder of lamb on a chopping board and lightly score the surface with a sharp knife.
- In a bowl, combine dried chamomile with the thyme, rosemary, oregano, seasoning and avocado oil. Rub it all over the lamb.
- Place the remaining herbs in the roasting tin, and place the lamb on top.
- Squeeze the lemon juice and drizzle the honey across the lamb. Pour the stock into the roasting tin around the lamb, and cover with foil to seal.
- Roast for 2 hours. Increase the temperature to 200’C, remove the tin foil and roast for 30 minutes or until golden.
- Remove the lamb from the oven and transfer to a serving board. Skim the fat from the dish, leaving behind the meat juices.
- Serve the shoulder of lamb with vegetables, meat juices and creamy mash.
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