Roast Lamb [ Williamsburg]

Name: Roast Lamb [ Williamsburg]
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Cuisine: American
Ingredients: 1x2.2kg / 5lb shoulder of lamb; 2 garlic cloves.peeled & each cut into 4 slices; 1 tspn salt; ½ tspn Black pepper; 1 tspn dried rosemary; 1 tspn Dried Ginger; 2 oz butter; 8 fl oz beef stock; 3 fl oz gin

David Hope Over a year ago 8,163 views

Prep: 15 mins

Cook: 120 mins

Serves: 4

450 kcal

35g P 2g C 30g F 0g Fi

American Main Course

Ingredients

1x2.2kg / 5lb shoulder of lamb
2 garlic cloves.peeled & each cut into 4 slices
1 tspn salt
½ tspn Black pepper
1 tspn dried rosemary
1 tspn Dried Ginger
2 oz butter
8 fl oz beef stock
3 fl oz gin

Accompaniment

Description

I came across this old American recipe in Supercook about 30 years ago. Its so simple, yet tasty and soon became a family favourite.

Method

Cooking Instructions

1
Preheat oven to 200 degrees C.
2
Using a sharp knife, make 8 slits in meat and insert 1 slice of garlic into each.
3
Rub the meat all over with salt, pepper, rosemary and ginger.
4
In a large roasting tin, melt butter over a medium heat, add meat and lightly brown on all sides.
5
Remove roasting tin from heat and pour in beef stock and gin.
6
Transfer roasting tin to centre of oven and roast meat for 15 minutes.
7
Reduce heat to 180 degrees C and roast for a further 1 and a half to 2 hours.
8
Remove from oven and allow to rest.
9
Serve using the cooking juices as a gravy.