Lamb Shoulder and Ribs Roast

Lamb Shoulder roast with Ribs 

I do not know about you, but if I think of a Lamb Shoulder roast, I think of Sunday lunch with the family.  After lunch its a baked dessert with custard. My mom used to place the lamb in the oven the night before and would roast it on a very low heat until the next morning.  We would wake up, smelling roasted lamb and just dread of the idea of breakfast first, the meat is for later. I find that Rosemary, Lamb and Garlic is a match made for live.

Ingredients:

        1.2 kg Lamb Shoulder   –   3 gloves Garlic chopped   –   Pepper to taste   –   Salt to taste   –   1 large Onion sliced   –   1 teaspoon Paprika   –   1 teaspoon fine Coriander   –   1 teaspoon fine Rosemary   –   500 g Lamb Ribs cut in strips   –   5 Potatoes cut in wedges   –   400 g Butternut cubed   –   1 cup Lamb Stock   –    handful fresh Parsley chopped

• Preheat the oven to 180C.
• Place the Lamb Shoulder, Garlic, Pepper, Salt, Onion, Paprika, Coriander and Rosemary in a roasting pan and cover with foil.  Do not add any juices.  The Lamb has enough of that inside for now. Roast for 90 minutes.  Some roasting pans comes with lids then rather use the lid than foil.

• Take out of the oven and lay the Ribs on top of the Shoulder so that all those natural fat can drip down on your meat and more flavor comes through.
• Place the Potatoes around the meat.
• Season with Salt and Pepper to taste and cover with foil again.
• Return the dish to the oven and bake for 60 minute.

• This is your final stage by taking the dish out of the oven and rearrange the Butternut around the meat.
• Pour the Stock all over the dish now, cover with foil or your lid and roast for 30 minutes. 
• If you like your meat to be crispy and very brown: remove the foil and roast for and extra 10 minutes or until the meat is golden brown.
• Cut your Lamb Shoulder Roast in smaller pieces, discard the bone and rearrange your serving dish.
• Garnish with fresh chopped Parsley.
• ENJOY!