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Roast Lamb Shoulder With Sweet And Sour Vegetables

 
Type of Dish: Main
Serves:
4
Prep Time:
20 min
Marinating Time:
Cooking Time:
270 min
Primary Ingredient:
Best Suited for: Winter barbie

Goes Well With

Ingredients

  • 1
    leg
    Lamb
  • 1
    tbsp
    Olive Oil
  • 1
    bunch(es)
    Thyme
  • 2
    knob(s)
    Garlic
    halved crossways
  • 4
    large
    Carrot(s)
    halved lengthways
  • 4
    medium
    Parsnip
    halved lengthways
  • 2
    tbsp
    Butter
    melted
  • 2
    whole
    Treviso Or Radicchio
    thoroughly washed and halved lengthways
  • 1
    cup(s)
    Chicken Stock
    or water

Directions

  • 1 Brush the lamb with the olive oil and season well with sea salt and black pepper.
  • 2
  • 3
  • 4 After the vegetables have cooked for 30 minutes add the chicken stock or water and cook for the final thirty minutes with the lamb.
  • 5 Remove the meat and allow to rest, covered for ten minutes before carving, discarding the thyme. Retain any juices left in the pan.
  • 6 Deglaze the pan the lamb cooked in over a low flame with 2 tablespoons white wine, scraping up all the yummy flavours stuck on the bottom of the pan.
  • 7 Slice the lamb and serve with the vegetables on individual plates or on a platter in the middle of the table, spooning the deglazed juices over the meat.

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