sunday dinner: shoulder of lamb

Zutaten

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Ingredients

• • • 1.5 Kg shoulder of lamb
    • 1 head of garlic
    • 1 bunch of rosemary
    • 400ml lamb fond
    • 1 bottle of beer
    • 1 onion
    • some nutmeg
    • 1 part potatoes
    • 1 part carrots
    • some flour
    • salt/pepper
    • thyme
    • 1 tsp jam
    • some milk
    • some butter

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Preparation

1. Pre-heat the oven to 250°C (480°F). Display the ovenproof dish with half of the rosemary as well as 4 cloves of garlic and place the shoulder on top. Cut in the skin and add the rest of rosemary and garlic and season it with salt and pepper. Rub it in and cover it with aluminium foil. Set the oven down to 150°C (300°F). The shoulder needs about 4 hours but will be soft as hell 🙂
2. After 3 1/2 hours pour the beer and fond over the shoulder (of lamb, not your own 😀 ). Peel the potatoes and wash the carrots. Now cut them both in pieces. Cook it a while and then just before they are ready, add the peas.
3. When the time is up, take the meat out of the oven and prepare the sauce. Pour the liquid into a pot and add salt, thyme and some jam. Now just let it cook and if you think it is not thick enough, mix one tsp flour with water and add it to the pot. Don't forget to stir.
4. Now just puree the veggies with butter, milk, salt and nutmeg. Done 🙂

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