Entree: Ireland – West Ireland – Connemara Lamb (Slow-roasted Connemara lamb shoulder with rosemary, garlic and root vegetables)
Serving Size: 6
Approximate Time
Prep
30 min
Cook
3 hrs 30 min
Additional
10 min
Total
4 hrs 10 min
Ingredients
- 1 bone-in lamb shoulder, approx. 4 lb (1.8 kg)
- 2 tbsp (30 ml) olive oil
- 6 cloves garlic, sliced
- 2 tbsp (10 g) chopped fresh rosemary
- 1 1/2 tsp (8 g) coarse salt
- 1 tsp (2 g) black pepper
- 2 large onions, sliced, approx. 12 oz (340 g)
- 4 carrots, cut into 1–2 inch (2–5 cm) chunks, approx. 12 oz (340 g)
- 2 parsnips, cut into chunks, approx. 10 oz (280 g)
- 1 cup (240 ml) beef or lamb stock
- 1/2 cup (120 ml) Irish stout (such as Guinness)
- 2 tbsp (30 g) plain flour
- 2 tbsp (30 ml) chopped fresh parsley for garnish
Instructions
1. Preheat oven to 325°F (160°C). Pat the lamb shoulder dry and rub all over with olive oil, sliced garlic, chopped rosemary, salt and pepper. Tuck any loose garlic slices into slits in the meat.
2. Brown the lamb: heat a large ovenproof roasting pan over medium-high heat and sear the lamb on all sides until well browned, about 6–8 minutes total. Remove lamb and set aside.
3. Arrange vegetables: add sliced onions, carrots and parsnips to the roasting pan and sauté 5 minutes to pick up fond. Return the lamb to the pan, placing it on top of the vegetables.
4. Add liquids and roast: pour stock and stout around (not over) the lamb. Cover tightly with a lid or foil and roast in the oven 3 to 3 1/2 hours, until the meat is fork-tender and beginning to fall from the bone.
5. Make gravy and finish: remove lamb and keep warm. Transfer pan juices to a small saucepan and skim excess fat. Whisk 2 tbsp (30 g) flour into 3–4 tbsp (45–60 ml) cold water to make a smooth paste, then whisk into simmering pan juices and cook until thickened, about 3–5 minutes. Adjust seasoning.
6. Serve: carve or pull the lamb into pieces, spoon root vegetables and gravy over the meat, and sprinkle with chopped parsley. Traditionally served with boiled potatoes or soda bread.
