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Roast shoulder of lamb with autumn vegetable ragout recipe

Roast shoulder of lamb with autumn vegetable ragout recipe

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  • Meat and poultry
  • Lamb
  • 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

IngredientsServes: 6

  • 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

  1. Preheat the oven to 160 C / Gas 2 1/2.
  2. In a large baking tray, place the onions, garlic and half the rosemary in the centre.
  3. Rub the shoulder of lamb with olive oil, season with salt and pepper and place on top of the onions.
  4. Sprinkle over the rest of the rosemary. Cover tightly with foil.
  5. Bake in the preheated oven until the meat falls away easily from the bone, about 3 hours.
  6. 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.
  7. When the lamb is cooked, remove from the oven, remove from the baking tray and set aside.
  8. Using a slotted spoon, remove all the vegetables and onions and set aside, taking out any large rosemary stalks.
  9. 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.
  10. 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.
  11. Bring to the boil and reduce the wine down by half, then add the sauce.
  12. 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

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