Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction
Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, slow roasted lamb with charred asparagus and a white wine reduction. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction is something which I’ve loved my entire life.

Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices. Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook slow roasted lamb with charred asparagus and a white wine reduction using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction:
  1. Get lamb shoulder, bone in
  2. Take white wine
  3. Prepare rosemary
  4. Take mint
  5. Take ground cumin
  6. Prepare lime
  7. Get olive oil
  8. Prepare Asparagus heads
  9. Make ready sea salt

Roast lamb is a Greek and Australian favourite, this recipe is a great centre piece for an Easter menu - by Chantal Walsh. Insert garlic and rosemary into slits. SLOW COOKED ROAST LAMB SHOULDER IN RED WINE SAUCE This succulent roast lamb shoulder is cooked low and slow keeping it soft and juicy. Infused with a mixture of fresh herbs such as rosemary, thyme and cilantro and some robust red wine, which results in a delicious gravy.

Instructions to make Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction:
  1. Preheat the oven to 140°C. Put about 3 stalks of rosemary, a full handful of mint, 1 1/2 tsp cumin, the juice of a lime and a dash of olive oil in a blender and blend to a paste.
  2. Slash the lamb deep about 4 times, through the fat and down to the bone. Rub it all over with the paste you’ve made, getting right into the cuts. Put it in an ovenproof dish or tray and stick it in the oven. 750g took about 2 hours to cook till it was safe to eat and a nice pink in the middle.
  3. I strongly recommend using a meat thermometer. You want to get it to about 60-65c in the middle. It keeps cooking as it rests so that should work out whatever the weight.
  4. About half an hour in, pour in a stingy glass of wine, like you’d pour for that guy who keeps telling racist jokes, but you’re too polite to just kick out. If it dries out too soon, add a bit more. Feel free to keep drinking the wine.
  5. About 10 minutes from the end, turn the oven up to about 190°C, to crisp up the fat and brown the outside.
  6. Rest the lamb on a plate. Pour another half glass of wine onto the sticky, slightly burnt, marmitey residue on the bottom of the roasting tray and scrape around it to loosen it up. Pour this into a saucepan, dilute with a little water or stock and simmer it down on the hob. Taste it to work out when it’s done.
  7. While this simmers, chuck the asparagus in a grill pan. When it’s slightly charred on both sides, it’s cooked. Drizzle a little olive oil on, and season with salt and pepper.
  8. Pull the meat apart with a fork into uneven parts, only carving where necessary, and plate up, spooning over some of the rich, tasty reduction at the end.

SLOW COOKED ROAST LAMB SHOULDER IN RED WINE SAUCE This succulent roast lamb shoulder is cooked low and slow keeping it soft and juicy. Infused with a mixture of fresh herbs such as rosemary, thyme and cilantro and some robust red wine, which results in a delicious gravy. Slow roast lamb is deliciously tender and surprisingly easy to prepare. Serve roast lamb with Mint Sauce, Roasted Tomatoes and Asparagus alongside, if desired. Roast lamb served medium-rare to well-done, with garlic or rosemary and/or a winey sauce or gravy.

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