Tried and tested lamb recipe please?

I want to cook a half shoulder of lamb tonight. Has anyone got a good recipe to slow pot roast or slow roast so it will be really tender?





Thankyou.Tried and tested lamb recipe please?
I cook a lot of lamb, and it really is a very easy meat to work with. Make sure you preheat your oven to about 180C, then with a sharp knife make about 10 half inch slits over the skin side of the shoulder so that you can work in a clove of garlic and a sprig of fresh rosemary under the skin at each of the slits. Rub some olive oil (very little, as lamb is quite a fatty meat) over the top and sprinkle salt and cracked black pepper. Put in to your really hot oven and cook for 2-3 hours, making sure that you cover the lamb with foil after about 1 hour because otherwise it may go dry.





Another tried and tested method is, after stuffing garlic and rosemary under the skin, brown the meat on all sides, (no oil needed) before wrapping securely in a large sheet of foil. Leave one side open and pour in a glass of dry white wine, close the 'parcel' securely and put in the oven, again for 2-3 hours. This slow cooking is what makes the lamb so tender. Hope this helps!Tried and tested lamb recipe please?
Tender Lamb Roast





1.4 - 1.8 kg (3 - 4 lb) shoulder of young lamb


2 garlic cloves


salt and freshly ground black pepper


60 ml (4 tbsp) olive oil


2 Spanish onions, finely chopped


1 carrot, chopped


300 ml (10 fl oz) beef stock, home-made or from a cube


3 large, ripe tomatoes, blanched, skinned, seeded and finely chopped


30 ml (2 tbsp) tomato puree


2.5 ml (1/2 tsp) dried crushed thyme


75 - 125 g (3 - 4 oz) black olives, stoned


flat-leaved parsley, to garnish








method


1. Peel the garlic cloves and cut them into thin slivers. With the point of a sharp knife make slits all over the shoulder of lamb and push in the garlic slivers as deeply as possible. Season the joint generously.





2. Heat the olive oil in a large, flameproof casserole and brown the shoulder of lamb on all sides. Remove the joint. To the remaining fat, add the chopped onions and carrot and saute until golden.





3. Add the stock, chopped tomatoes and tomato puree, and season the vegetables to taste with salt and pepper. Bring to the boil. Return the shoulder of lamb to the casserole and sprinkle with thyme.





4. Cover the casserole and simmer gently until the lamb is tender, about 1 hour for medium rare.





5. About 10 minutes before the end of cooking time, add the stoned olives.





6. When the lamb is tender, transfer it to a heated serving dish. Skim the fat from the sauce and spoon the vegetables and sauce around the lamb. Garnish, then serve hot.
I love lamb and i love to make it many different ways but roasted lamb is my favourite way because it's so easy.


The ingredients i use we all have in our kitchens and that for me is very essential.I don't like complicated recipes and ingredients that i will use only once.


Please go to my site for the recipe and picture,i use leg of lamb but it works for shoulder too.


http://www.hummingbirdpublications.com news letters


I could have given you the recipe but i want you to see the picture it is very important when we cook something new.
http://www.recipezaar.com/277732 - delicious! xx