Roast lamb with courgette sauce recipe
information
The total cooking time for shoulder Of lamb is calculated at 25 minutes per 500 g (1 lb), plus 25 minutes.
Choose the blade joint half of the shoulder: it is meatier than the knuckle.
ingredients
1/2 shoulder lamb, weighing about 1 kg (2 lb)
1 clove garlic (optional), cut into thin slices
grated zest of 1/2 lemon
1 1/2 teaspoons clear honey
1 clove garlic (optional), cut into thin slices
grated zest of 1/2 lemon
1 1/2 teaspoons clear honey
Sauce
25 g (1 oz) margarine or butter
1 small onion, finely chopped
250 g (9 oz) courgettes, grated
juice of 1/2 lemon
300 ml (1/2 pint) chicken stock
1 teaspoon caster sugar
salt and freshly ground black pepper
1 small onion, finely chopped
250 g (9 oz) courgettes, grated
juice of 1/2 lemon
300 ml (1/2 pint) chicken stock
1 teaspoon caster sugar
salt and freshly ground black pepper
method
1. Heat the oven to 200C/400F/Gas 6.
2. Place the lamb in a roasting tin, skin side up. Score the surface with a sharp knife to make a trellis pattern. Make a series of small slits within the trellis squares; press a garlic sliver, if using, into each.
3. Sprinkle the surface of the lamb with the lemon zest, then spread thinly with the honey.
4. Roast the lamb for about 1 1/4 hours, until the juices run clear when the thickest part of the meat is pierced with a sharp knife or skewer.
5. Meanwhile, make the sauce: melt the margarine in a frying-pan, add the onion and fry gently for about 5 minutes until soft and lightly coloured. Stir in the grated courgettes, and fry, stirring, for a further 2 - 3 minutes, then stir in the lemon juice and stock. Bring to the boil,
add the sugar and season to taste with salt and pepper. Remove from the heat and leave to cool slightly, then pour into a blender and work to a smooth puree. Reheat gently, if necessary, to serve.
6. Remove the lamb from the oven and transfer to a warmed serving platter. Carve a few slices and pour over a little of the sauce. Serve at once, with the remaining sauce handed separately in a warmed sauceboat.
2. Place the lamb in a roasting tin, skin side up. Score the surface with a sharp knife to make a trellis pattern. Make a series of small slits within the trellis squares; press a garlic sliver, if using, into each.
3. Sprinkle the surface of the lamb with the lemon zest, then spread thinly with the honey.
4. Roast the lamb for about 1 1/4 hours, until the juices run clear when the thickest part of the meat is pierced with a sharp knife or skewer.
5. Meanwhile, make the sauce: melt the margarine in a frying-pan, add the onion and fry gently for about 5 minutes until soft and lightly coloured. Stir in the grated courgettes, and fry, stirring, for a further 2 - 3 minutes, then stir in the lemon juice and stock. Bring to the boil,
add the sugar and season to taste with salt and pepper. Remove from the heat and leave to cool slightly, then pour into a blender and work to a smooth puree. Reheat gently, if necessary, to serve.
6. Remove the lamb from the oven and transfer to a warmed serving platter. Carve a few slices and pour over a little of the sauce. Serve at once, with the remaining sauce handed separately in a warmed sauceboat.
serving amount
serves 4
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