Roast Shoulder of Lamb with Roast Root Vegetables
It is a good idea to cook extra vegetables so that you can use them in lunch boxes, salads, omelettes, etc. They will keep in the fridge for 3 days.
Serves 4
Ingredients
- 1 shoulder of lamb on the bone
- 1 onion, cut in half
- 1/2 bunch thyme
- 2 medium potatoes, cut into eighths, skins left on
- 1 small kumera, cut into 2cm slices, skin left on
- 1 large carrot, peeled, cut in half lengthways then cut into quarters
- 1 piece of pumpkin, skin left on, cut into wedges along the natural grooves then cut into 2cm thick pieces
- 1 Spanish onion, peeled and cut into eighths
- 6 garlic cloves, root ends trimmed, skins left on
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped finely
- salt and pepper
Method
- Preheat oven to 200 C.
- Place lamb on a baking dish with the onion and 1/2 bunch thyme. Cover the baking dish tightly with foil, so that steam does not escape while baking. Bake for 1.5 – 2 hours. Do not take off the foil before 1.5 hours. Lamb should be ‘falling off the bone’.
- Place all the prepared root vegetables on another baking dish. Sprinkle with olive oil salt and pepper and chopped thyme. Toss well (use your hands for this, nothing else works as well).
- Place the vegetables in the oven 1 hour after you’ve put the lamb in to roast. They will take 1 hour to cook.
- Remove lamb from the oven, slice and serve with the roasted vegetables.
Recipe created by Gül McCarty
Conditions
The A to Z of natural cures.