Glazed Pot Roast Shoulder of Lamb with Kasha
Slow-roasted lamb shoulder infused with anchovies, finished with a sticky glaze, and served with buttery toasted bulgur wheat and cream.
Estimated Nutrition
Calories
1020
kcal / serving
6120 kcal total
Carbs
39.2g
per serving
235.2 g total
Fat
70.1g
per serving
420.5 g total
Protein
58.1g
per serving
348.6 g total
Cook Time
140
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tbsp
Tomato Ketchup
for glaze
1
tbsp
Tomato Puré
for glaze
1
tbsp
Soy Sauce
dark, for glaze
1
tbsp
Malt Vinegar
for glaze
1
tbsp
Worcestershire Sauce
for glaze
1
tbsp
Ginger Syrup
from a jar of preserved ginger
Dairy
150
ml
90
g
Butter
unsalted
Fruits
1
piece
Lemon
juice only
GrainsCereals
250
g
Bulgar Wheat
for kasha
Liquids
Meat
1.5
kg
Lamb Shoulder
boned, trimmed of excess fat, rolled and tied
NutsSeeds
1
head
Garlic
large, cut in half
1
sprig
Rosemary
fresh
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
Other
1
tbsp
Honey
clear, for glaze
Seafood
6
piece
Anchovy Fillet
canned in olive oil, halved; reserve olive oil
Vegetables
2
piece
Onion
medium, peeled and cut into thick slices
1
stalk
Celery
large, trimmed and cut into large chunks
1
piece
Carrot
large, peeled, trimmed and cut into large chunks
1
bunch
Green Salad
for serving
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18