Pot Roast Shoulder of Lamb with Root Vegetables and Red Wine GravyPiece of Lamb shoulder (I won't insult you by telling you how little I used!)
2 shallots, peeled and quartered
4 parsnips, peeled and cut into large chunks or fingers
6 carrots, peeled and cut into large chunks or fingers
4 tbsp sunflower oil
1. Heat 1 tbsp oil in the roaster on the hob, sear the lamb on all sides. Remove the meat and add the remaining oil.
2. Add the vegetables, season and place the lamb on top of the vegetables.
3. Cover with foil and cook at 160C for 1 1/2 hours.
4. Remove foil and turn up the oven to 200C, cook for 15 minutes until the vegetables start to colour.
5. Remove the meat and vegetables to a warmed serving plate and rest covered with foil.
Make the Gravy
Spoon off the excess fat. Next deglaze your dish on the hob with a medium heat to release the delicious flavours within the darker juices. After adding flour, wine, balsamic vinegar and stock and you have a delicious gravy.
I've used the Mermaid Deep Side Handled Roaster since to make roast potatoes, sorry no photos, and it worked well for that too. I am also eyeing it up for a giant lasagne which would feed visitors over the Christmas holidays, it's the perfect size and, with those lovely shiny stainless steel handles, I would even take it to the table.
Thanks to Sarah and Ria for providing me with the Mermaid Deep Side Handled Roaster for review, I was not required to provide a positive review and I was not paid for this post. All opinions are my own.