Roast Shoulder of Lamb Recipe
Roast Shoulder of Lamb with a Cream of White Wine and Coriander Sauce
- Full Shoulder of Lamb
- Olive oil
- Freshly milled salt and black pepper
- 2 cups of Sauvignon Blanc Wine from Marlborough
- Bunch of fresh coriander
- Small tub of single cream or crème fraiche
- 1 pint chicken, veal or lamb stock
- Season the lamb with the salt and pepper either side and seal in the hot oil in a roasting tin. Cover with ½ the coriander, and splash over a little of the wine
- Place in a pre-heated oven to 180 degrees for around 1 hour, remove and baste with some of the stock. Replace in oven and cook further for 2 hours or until well cooked [falling off the bone] remove and keep warm
- Add the remainder of the wine to the pan and bring to boil, reduce by ½ and then add the remainder of the stock, reduce further by 1/3
Coarsely chop the remaining coriander and add to the liquid, simmer gently for around 5 minutes, then remove from the heat and add the cream.
Bring again to a gentle simmer, stirring so as not to curdle the sauce.
Slice or shred the lamb and coat with the sauce, serve with the roasted vegetables and creamy potatoes.
- Serve with chopped roasted vegetables (parsnips, baby turnips, carrots, swede, celery and leek) splashed with olive oil and garnished with fresh chopped parsley. Mash some boiled potatoes with a little full milk and butter until creamy – great with this dish for an Autumn evening or week-end lunch.
To Pair With...
Try this dish with your favourite New Zealand Sauvignon Blanc, followed by a light Pinot Noir for the more adventurous - and thirsty.