Roast Shoulder of Lamb with Tomatoes and Garlic Recipe | Yummly
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Roast Shoulder of Lamb with Tomatoes and Garlic

UNILEVER UK
11Ingredients
3Hours
1020Calories
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Description

The key to cooking shoulder of lamb is to buy it on the bone. Once they take out the bone and roll it, it’s never the same. I also always cook it skin side down. Just roast it slowly, as it’s always best well done.

Ingredients

US|METRIC
6 SERVINGS
  • 2 kilograms lamb (shoulder of)
  • 2 Knorr Lamb Stock Cubes
  • 2 1/2 tablespoons olive oil (with a little to spare)
  • 6 tomatoes on the vine
  • 2 shallots (unpeeled and halved)
  • 2 cloves garlic (unpeeled and halved)
  • fresh thyme
  • 250 milliliters water
  • fresh sage
  • fresh parsley
  • fresh rosemary
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    Directions

    1. Pre-heat your oven to 170°C, Gas Mark 3-4.
    2. Crumble one Knorr Lamb Stock Cube with a tablespoon of olive oil and mix into a paste. Massage this into the lamb.
    3. Add a little oil to the roasting tin and place the lamb joint in, skin side down.
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    NutritionView More

    1020Calories
    Sodium9% DV210mg
    Fat126% DV82g
    Protein114% DV58g
    Carbs2% DV7g
    Fiber2% DV<1g
    Calories1020Calories from Fat740
    % DAILY VALUE
    Total Fat82g126%
    Saturated Fat34g170%
    Trans Fat
    Cholesterol245mg82%
    Sodium210mg9%
    Potassium900mg26%
    Protein58g114%
    Calories from Fat740
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber<1g2%
    Sugars0g0%
    Vitamin A15%
    Vitamin C15%
    Calcium10%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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