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Roast Shoulder of Lamb with Roasted Ratatouille

Slow-cooked luxurious lamb shoulder served over roasted Mediterranean vegetables with a rich red wine gravy.

DinnerLambFrenchRoastSlow-CookedRatatouille
Estimated Nutrition
Calories
1212.6
kcal / serving
4850.5 kcal total
Carbs
21.4g
per serving
85.6 g total
Fat
77.7g
per serving
310.8 g total
Protein
105.1g
per serving
420.2 g total
Cook Time
275
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
3
piece
Lemon
thickly sliced
GrainsCereals
2
tbsp
Plain Flour
for gravy
Liquids
150
ml
Red Wine
for deglazing
200
ml
Chicken Stock
for gravy
Meat
2.5
kg
Lamb
shoulder
NutsSeeds
1
1
Salt
for seasoning
1
1
Black Pepper
freshly ground
4
sprig
Rosemary
fresh, snipped into 2.5cm lengths
6
clove
Garlic
peeled, left whole
1
handful
Basil
fresh leaves
OilsFats
1
tbsp
Olive Oil
for rubbing the lamb
3
tbsp
Olive Oil
for ratatouille
Vegetables
2
piece
Red Onion
peeled, thickly sliced
1
piece
Aubergine
cut into 3cm pieces
8
piece
Courgette
patty pan variety, cut in half
1
piece
White Onion
peeled, cut into wedges
4
piece
Red Pepper
cored, seeded, cut into 3cm chunks

Method

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