Roasted Lamb Shoulder With Sugar Snap Peas Recipes

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

ROMAN-STYLE SPRING LAMB WITH FRESH SUGAR SNAP PEA SALAD

Steps:

• Sprinkle the salt and pepper over the lamb cubes, tossing a few times to distribute it evenly. Heat the fat in a large, sturdy sauté pan over medium-high heat. Brown the pieces of lamb, working in batches if needed so the meat is not crowded in the pan.
• Reduce heat to medium and return all the meat and any juices to the pan. Add the rosemary and garlic and cook for another minute or so, turning the meat. Sift the flour over the meat, and turn again so the flour is absorbed. This should take just another minute or so. Add the vinegar and bring it to a boil, scraping up any brown bits on the bottom of the pan. Add 1/2 cup water, then lower the heat so the liquid barely simmers and then cover the pan.
• Cook for an hour, or until the meat is very tender, turning it every once in a while. Add a few tablespoons of water if the sauce is too thick or the meat is beginning to stick to the pan.
• Mash the anchovies in a small bowl. Take about 1/3 cup of the sauce and mix it well with the anchovies. Add the mixture back to the meat, stirring briefly so the meat is well coated. Put the meat on a platter and arrange the pea salad across the top. Or, divide into 6 servings and top each with 1/2 cup of the salad.

ROASTED SUGAR SNAP PEAS (SO IRRESISTIBLE!)

Steps:

• Preheat oven to 450ºF.
• On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and garlic powder. Bake for 10 to 12 minutes or until desired tenderness.
• Serve immediately as a side dish, or on a salad, or as a yummy snack.

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER

Steps:

• Preheat oven to 240°C/465°F (220°C fan forced).
• Rub the lamb with the olive oil, salt and pepper.
• Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
• Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
• Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
• Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
• Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
• Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
• Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
• Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
• Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

ROASTED SUGAR SNAP PEAS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Toss sugar snap peas and olive oil together in a bowl; spread in an even layer on prepared baking sheet.
• Bake in the preheated oven until tender but still crisp and beginning to brown, about 2 minutes. Sprinkle with chives and salt.

ROAST LAMB SHOULDER WITH SPRING VEGETABLES

Steps:

• Season lamb inside and out with salt and pepper. Smear interior with garlic paste and 3 tablespoons chopped mint. Press meat together in a long oval shape, then tie securely with butcher's twine. Drizzle with 1 tablespoon olive oil and massage evenly over roast. Leave at room temperature for 1 hour, or refrigerate for up to several hours, even overnight. (If refrigerating, bring to room temperature before proceeding.)
• Heat oven to 375 degrees. An hour or so before you plan to eat, put lamb on a rack in a roasting pan and cook for about 40 minutes, until an instant-read thermometer registers 125 degrees for medium rare. Let meat rest for at least 20 minutes (up to 45 minutes is fine) before slicing.
• Meanwhile, cook carrots in simmering salted water until just done, 5 to 7 minutes. Rinse in cold water to cool, then drain and reserve.
• In a wide, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high. Add onion and artichoke, if using, and season with salt and pepper. Let sizzle and color a bit, then reduce heat and cook for about 10 minutes, until onion and artichoke are softened. Stir in garlic. (You may prepare onions and artichoke up to this point in advance.) Turn off heat.
• About 5 minutes before serving, set heat under skillet to medium-high. Add fava beans, asparagus, carrots and snow peas. Season well with salt and stir gently to mix, then add 1/2 cup water and put on lid. Let cook for about 4 minutes more, until vegetables are done.
• Slice lamb and arrange on a large platter. Spoon vegetables around meat, sprinkle with parsley and remaining tablespoon of chopped mint.

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEG & GREENS

Steps:

• Preheat the oven to full whack.
• Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
• Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
• Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours - it's done if you can pull the meat apart easily with two forks.
• Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
• When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
• Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
• Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
• Put a large pan of salted water on to boil for your greens.
• Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
• Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
• Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
• Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
• Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

BEER BRAISED LAMB SHOULDER WITH ONIONS AND TURNIPS

Steps:

• Preheat the oven to 450 degrees F.
• Rub the lamb with olive oil, then sprinkle with salt and pepper. Preheat a 14-inch cast-iron pan over medium-high heat. Add the seasoned lamb and sear for 5 minutes. Transfer the pan to the oven and roast until browned, about 30 minutes.
• Meanwhile, place a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once heated, add the leeks and onions and cook until they begin to become tender, about 3 minutes. Set aside.
• After 30 minutes, remove one of the lamb shoulders from the oven and set aside. Add half of the turnips to the pan and return to the oven. Allow to continue roasting until everything is cooked through, about another 30 minutes.
• Add the other lamb shoulder to a stovetop pressure cooker along with the cooked leeks, onions, beer and remaining turnips. Secure the pressure cooker lid and follow the manufacturer's instructions to bring to high pressure over medium heat. Pressure cook for 20 minutes. Follow the manufacturer's instructions to carefully quick-release the steam and unlock the lid. Add everything in the pressure cooker to a large pan or shallow dish and stir, breaking up the lamb. Add to a platter. Add the roasted lamb and turnips to the same platter and serve.

ROASTED LAMB SHOULDER WITH SUGAR SNAP PEAS

Steps:

• Preheat oven to 400. Sprinkle lamb chops with salt and pepper. Cut about 10 small slits in each chop. Place garlic slices in slits. Heat oil in very large ovenproof pot over high heat. Add lamb in single layer and cook until brown, about 4 minutes per side. Sprinkle whole garlic cloves around lamb. Pour 1 1/2 cups chicken stock over lamb. Cover tightly and bake 45 minutes. Turn lamb over and continue baking until meat is very tender, occasionally basting with juices and adding more broth if dry, about 45 minutes longer. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain well. Add sugar snap peas to lamb in pot; stir to combine, then serve.