- Meat and poultry
- Roast lamb
- Roast lamb shoulder
Slow roasted lamb shoulder with butternut squash, leeks and courgettes in a red wine rosemary sauce.
11 people made this
- 2 onions, sliced
- 4 garlic cloves, peeled
- 1 bunch fresh rosemary
- 2kg shoulder of lamb - bone left in
- olive oil
- salt and pepper
- 1 butternut squash, peeled and diced
- 2 courgettes, sliced
- 2 leeks, washed and sliced - dark green parts removed
- 1 glass red wine
- 1 (660g) jar Loyd Grossman® Tomato and Basil Sauce
MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min
- Preheat the oven to 160 C / Gas 2 1/2.
- In a large baking tray, place the onions, garlic and half the rosemary in the centre.
- Rub the shoulder of lamb with olive oil, season with salt and pepper and place on top of the onions.
- Sprinkle over the rest of the rosemary. Cover tightly with foil.
- Bake in the preheated oven until the meat falls away easily from the bone, about 3 hours.
- When the lamb has 1/2 hour left to cook, remove the foil, add the butternut squash, courgette and leeks, re-cover and return to the oven.
- When the lamb is cooked, remove from the oven, remove from the baking tray and set aside.
- Using a slotted spoon, remove all the vegetables and onions and set aside, taking out any large rosemary stalks.
- If there is a lot of fat in the tray, skim some of this off, taking care to leave the meat juices at the bottom.
- Add the red wine to the tray and mix well; scraping the bottom of the tray with a wooden spoon to ensure all the flavour from the bottom of the tray is captured.
- Bring to the boil and reduce the wine down by half, then add the sauce.
- Return the vegetables to the sauce and serve with the lamb.
How to roast lamb
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Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Absolutely delicious!-13 Apr 2015
Worked really well. I had courgettes, onions and butternut squash to use up. I don't like sauces in a jar so I made my own by simmering onion, garlic, tinned chopped tomatoes, stock and a dash of wine. Lovely!!!-24 Nov 2014