Roasted Lamb with Rosemary and Paprika Rub

Slow-roasted shoulder of lamb rubbed with rosemary and paprika, served with a rich homemade gravy and redcurrant jelly.

Dinner Lamb Main Course Roast Slow-Cooked

Estimated Nutrition

Calories

977.4

kcal / serving

5864.4 kcal total

Carbs

8.5g

per serving

51.1 g total

Fat

77.1g

per serving

462.8 g total

Protein

62.1g

per serving

372.6 g total

Cook Time

270

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Redcurrant Jelly

dash

Gravy Browning

optional, for color

GrainsCereals

tbsp

Plain Flour

Liquids

1.2

Stock

Meat

2.2

Lamb

whole shoulder

NutsSeeds

tbsp

Rosemary

leaves picked and finely chopped

tsp

Paprika

ground

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

sliced

Method

Mix the rosemary, oil, paprika, salt, and pepper and rub the mixture over both sides of the lamb.

Add redcurrant jelly, salt, pepper, and gravy browning if desired, then serve with the meat.

Heat the reserved fat in a saucepan, stir in flour until smooth, and whisk in the roasting juices.

Sieve the juices and onions into a jug and add boiling water to reach 570ml.

Remove the lamb to rest and skim the fat from the roasting juices, reserving 30ml of fat.

Preheat the oven to 220°C.

Reduce heat to 160°C, cover lamb with foil, and roast for 3 to 4 hours until tender.

Roast for 30 minutes at 220°C.

Place onions and stock in a roasting tin, add a rack, and position the lamb on top.