Lamb shoulder with Redcurrant Glaze and Garlic potatoes
- 2kg whole bone-in lamb shoulder
- 1kg Charlotte potatoes, skins left on, halved lengthways
- 1 bulb garlic, broken into cloves
- 6 sprigs rosemary
- 2 tbsp redcurrant jelly
- 3 tbsp red wine
- 1 tsp English mustard
Pre-Heat the oven to 200C/fan 180C/gas 6. Place the lamb in a large roasting tin and season with Black Pepper, Salt and add 3 springs of Rosemary. Cook in the oven for 40 minutes uncovered then turn the oven down to 160C/fan 140C/gas 3, cover with foil, and keep cooking for approximately 3 hours.
Whilst the lamb cooks, it’s time to make the glaze. Put all the ingredients in a pan and simmer for 3-4 minutes or until thick and almost like a syrup.
Drop the potatoes into a large pan of boiling salted water, bring back to the boil and cook for 8-10 minutes or until just tender. Drain well.
Remove the lamb from the oven then turn the oven up to 190C/fan 170C/gas 5. Take the lamb from the tin and strain the fat into a good sized jug, as there will be a lot of fat.
Put 5 tbsp of the lamb fat in a clean shallow roasting tray that will fit all the potatoes, then tip them in along with the garlic and rosemary. Toss them around in the fat and season.
Return the lamb to it’s original tray and brush it all over with 1/2 the glaze.
Put the potatoes in the oven on the top shelf with the lamb beneath. Cook for 30-40 minutes, brushing the lamb with more glaze, until it’s nicely browned and the potatoes are golden. Take the lamb out to rest after 30 minutes and, if the potatoes need more browning, turn up the oven a little and keep cooking for 10-15 minutes or until golden brown and crispy.
Serve with mixed steamed greens, Long stem broccoli, asparagus, green beans and petit pois peas. Add a spoon of mint jelly and stir through.