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Bob Hart's Irish Lamb Shoulder

Posted by: Bob Hart | 1 April, 2010 - 1:33 PM

A large shoulder of lamb with a god layer of fat is ideal for this recipe from the brilliant Ballymaloe Cookery School in County Cork, Ireland, run by a woman called Darina Allen who has dug out many classsical Irish recipes - few better than this one. She has a great book out called Forgotten Skills of Cooking (Kyle Books).

Use a large shoulder (4-5kgs if you can find one - not one from a baby lamb). Heat your oven to a gentle 140 C, and lightly roast 3tbs whole coriander seeds in a dry pan on top of the stove until aromatic. Do not let them burn. Crack 2tbs of these in a mortar and pestle and put to one side, and then finely grind the rest in a spice grinder or in the mortar and also set aside.

Score the fat on top of the shoulder, making shallow, crisscross cuts in it, and rub all over with the cracked coriander seeds, salt and pepper. Place on a roasting rack in a baking dish, drizzle with olive oil and roast for about 6 hours, or until very tender and cooked right through. Let it rest on a carving board, loosely tented with foil, for 20 minutes.

While it is resting, make gravy in the baking with by spooning off most of the fat and placing over low heat. Sprinkle with 1-2tbs plain flour and scraped up the browned bits. When the flour becomes golden, pour in 3 cups of hot chicken stock (or lamb if you have it) and whisk well. Add the ground coriander and simmer the gravy until it thickens. Check the seasoning, and serve over the sliced lamb. And as this is an Irish dish, don't forget the roasted potatoes (peeled, lightly boiled, drained and roughed up in the pot, and then roasted - separately from the meat, in duck fat, naturally).

Bob Hart's Tasty Recipes

Did you miss one of Bob's great recipes? Never fear, they are here! Bob is heard on the Afternoons program with Denis Walter and he also joins Tom Elliott on the Weekend Break every weekend. Enjoy.