Sunday roast has never looked better with this balsamic lamb shoulder, serve with green beans and mash.
Prep Time : 0:20 | Cook Time : 3:00 | Total Time : 3:20 | Serving : 6 person.
Ingredients
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2kg Coles Australian Lamb Shoulder Roast
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2 garlic cloves, thinly sliced
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2 brown onions, cut into wedges
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2 x 400g canned cherry tomatoes in tomato juice
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1/2 cup (125ml) chicken stock
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1/2 cup (125ml) dry red wine
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1/4 cup (60ml) balsamic vinegar
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1kg washed potatoes, peeled, chopped
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1/3 cup (80ml) milk
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50g butter
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200g green beans, trimmed
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1 tablespoon finely chopped flat-leaf parsley
Method
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Step 1
Preheat oven to 160°C. Use a small sharp knife to make slits all over lamb. Insert 1 slice of garlic in each slit. Season lamb. Place in a large roasting pan. Arrange onion around the lamb. Add tomatoes, stock, wine and vinegar. Cover pan tightly with foil. Roast for 2 1/2 hours or until lamb is very tender.
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Step 2
Increase heat to 200°C. Uncover and roast for a further 30 mins or until lamb is golden brown and cooked through. Set aside for 10 mins to rest.
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Step 3
Meanwhile, cook the potato in a large saucepan of boiling water for 20 mins or until tender. Drain. Transfer to a heatproof bowl. Use a potato masher or fork to mash until smooth. Heat the milk and butter in a saucepan over low heat until the butter melts and the mixture is heated through. Pour over the mash and whisk until creamy and well combined. Season.
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Step 4
While potato is cooking, place beans in a heatproof bowl. Cover with boiling water and stand for 3 mins. Refresh under cold water. Drain.
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Step 5
Sprinkle lamb with parsley. Serve with mash and green beans.