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Honey-roast Jersey Royals with yoghurt and mint shoulder of lamb

03 MAY 2011
Lamb with honey roast jersey royals Enlarge
Ingredients (serves 6)
  • 1 x 2.5 kg shoulder of lamb on the bone

For the marinade

  • 200ml natural yoghurt
  • 1 tsp cumin seeds (roasted and crushed)
  • 1 tsp white peppercorns (roasted and crushed)
  • 2 tsp salt
  • 1 tsp white wine vinegar
  • 50g mint
  • 50g basil
  • Small pinch of fresh thyme

For the honey roast Jersey Royals
  • 600g Jersey Royal new potatoes
  • 1 tbsp honey
  • 2 tbsp vegetable oil
  • 20g unsalted butter
  • Handful fresh thyme
  • Salt and pepper
Method

For the lamb, place all the marinade ingredients into a food processor and blend for 30 seconds or until a paste is achieved

Coat the lamb with the marinade and leave for 18 to 24 hours.

Preheat the oven to the highest setting. Place the lamb shoulder in a deep roasting tin and cover tightly with foil. Place the lamb in the oven and immediately reduce the temperature to 170˚C, 325˚F, Gas Mark 3. Cook for four hours, the meat should then flake off the bone.

For the Jersey Royals, wash them and place them in a saucepan and cover with cold water. Add a little salt, bring them to the boil and simmer until they are just cooked (about 20 minutes), drain and allow them to cool slightly.

Meanwhile, pour the oil in a roasting tin and place in a pre-heated oven (190˚C, 375˚F, Gas Mark 5). When the oil is smoking hot add the Jersey Royals, season with salt and pepper and roast for 20 minutes until a little colour has been achieved.

Add the butter, honey and thyme and roast for a further 10 minutes until they have slightly caramelized – they’re now ready to serve

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