1 small deboned rolled shoulder of lamb
2 tbsp (30ml) vegetable oil
NOMU Sea Salt
1 stalk celery, roughly chopped
1 large carrot, peeled and roughly chopped
2 shallots, quartered
2 cloves garlic, minced
2 tbsp NOMU Roast Rub
A handful of thyme (optional)
1 NOMU Cook’s Collection Whole Bay Leaf (optional)
1 tbsp NOMU Lamb STOCK
½ litre warm full cream milk
Preheat the oven to 160°C.
Rub the lamb with oil and season with Sea Salt.
Heat a large ovenproof casserole dish and brown the lamb shoulder on all sides over high heat. Remove from the dish and set aside.
In the same dish, brown the vegetables and garlic with the NOMU Roast Rub. Place the lamb back into the dish along with some thyme and a bay leaf. Stir the NOMU Lamb STOCK into the milk and pour over the lamb. Cover the dish with the lid or foil and place in the oven for 3 hours.
Remove from the oven and turn the heat up to 240°C. Once hot, place the lamb, uncovered, back into the oven for a further 20 minutes until the lamb becomes brown and crispy on top.
Serve with creamy mashed potatoes or Yorkshire pudding.
1 small deboned rolled shoulder of lamb
2 tbsp (30ml) vegetable oil
NOMU Sea Salt
1 stalk celery, roughly chopped
1 large carrot, peeled and roughly chopped
2 shallots, quartered
2 cloves garlic, minced
2 tbsp NOMU Roast Rub
A handful of thyme (optional)
1 NOMU Cook’s Collection Whole Bay Leaf (optional)
1 tbsp NOMU Lamb STOCK
½ litre warm full cream milk
Preheat the oven to 160°C.
Rub the lamb with oil and season with Sea Salt.
Heat a large ovenproof casserole dish and brown the lamb shoulder on all sides over high heat. Remove from the dish and set aside.
In the same dish, brown the vegetables and garlic with the NOMU Roast Rub. Place the lamb back into the dish along with some thyme and a bay leaf. Stir the NOMU Lamb STOCK into the milk and pour over the lamb. Cover the dish with the lid or foil and place in the oven for 3 hours.
Remove from the oven and turn the heat up to 240°C. Once hot, place the lamb, uncovered, back into the oven for a further 20 minutes until the lamb becomes brown and crispy on top.
Serve with creamy mashed potatoes or Yorkshire pudding.
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