Ingredient:
2 kg (4 lb) shoulder of lamb, trimmed of excess fat
Haricot bean cassoulet, to serve
Herb butter
90 g (3 oz) butter, softened
2 garlic cloves, crushed
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh mint
2 tbsp chopped parsley
Salt and black pepper
Gravy
1 tbsp plain flour
150 ml (1/4 pint) red wine
150 ml (1/4 pint) lamb or chicken stock
Method:
Make the herb butter: mix the butter, garlic, thyme, rosemary, mint, and parsley, and season with salt and pepper.
Slash the lamb at regular intervals with a sharp knife, then push the herb butter into the cuts. Rub any remaining butter over the lamb. Weigh the lamb.
Put the lamb on a rack in a roasting tin and insert a meat thermometer, if using, into the middle of the meat. Cook in a preheated oven at 200℃ (180℃ fan, Gas 6) for 30 minutes.
Lower the temperature to 180℃ (160℃ fan, Gas 4) and cook for 20 minutes per 500 g (1 lb). The thermometer should register 75-80℃ (170-175F).
Remove the lamb. Cover loosely with foil and leave to stand in a warm place for about 10 minutes.
Make the gravy: drain all but 1 tbsp of the fat from the tin. Set the tin on the hob, add the flour, and cook, stirring, for 1 minute. Pour in the wine and stock, bring to a boil, and simmer for 2-3 minutes. Taste for seasoning, and strain into a warmed gravy boat. Serve with the lamb and haricot bean cassoulet.
2 kg (4 lb) shoulder of lamb, trimmed of excess fat
Haricot bean cassoulet, to serve
Herb butter
90 g (3 oz) butter, softened
2 garlic cloves, crushed
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh mint
2 tbsp chopped parsley
Salt and black pepper
Gravy
1 tbsp plain flour
150 ml (1/4 pint) red wine
150 ml (1/4 pint) lamb or chicken stock
Method:
Make the herb butter: mix the butter, garlic, thyme, rosemary, mint, and parsley, and season with salt and pepper.
Slash the lamb at regular intervals with a sharp knife, then push the herb butter into the cuts. Rub any remaining butter over the lamb. Weigh the lamb.
Put the lamb on a rack in a roasting tin and insert a meat thermometer, if using, into the middle of the meat. Cook in a preheated oven at 200℃ (180℃ fan, Gas 6) for 30 minutes.
Lower the temperature to 180℃ (160℃ fan, Gas 4) and cook for 20 minutes per 500 g (1 lb). The thermometer should register 75-80℃ (170-175F).
Remove the lamb. Cover loosely with foil and leave to stand in a warm place for about 10 minutes.
Make the gravy: drain all but 1 tbsp of the fat from the tin. Set the tin on the hob, add the flour, and cook, stirring, for 1 minute. Pour in the wine and stock, bring to a boil, and simmer for 2-3 minutes. Taste for seasoning, and strain into a warmed gravy boat. Serve with the lamb and haricot bean cassoulet.
