On Sunday I made a proper roast. I love to slowcook meat and have the wonderful smell of rosemary and garlic fill the rooms. It feels so homely and cosy. Love it!
Lamb shoulder with rosemary and garlic, serves 4
half lamb shoulder, bone in
2 cloves garlic, sliced
10 rosemary sprigs
Pierce the meat in a few places and put garlic and rosemary in the holes. Pour some olive oil into a roasting pan, put some rosemary in it and put the meat on top. Rub in olive oil, salt and pepper into the mat. Cut the onion into wedges and place around the mat (gives great flavour to the sauce/gravy). Put the pan in 200C for 30 mins, then cover the pan with tin foil and turn the temperature down to 125C. Cook for another 3,5 hours. Let the meat rest covered with foil 15 minutes before carving.
The sauce: Pour the meat juices and onions into a sauce pan. Add cream, bring to the boil. Season to taste with stock, jelly, salt and pepper. Remove the onions with a sieve.