Roast Lamb with Courgette Sauce
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.
- 1/2 shoulder lamb weighing about 2 lb
- 1 clove garlic optional, cut into thin slices
- grated zest of 1/2 lemon
- 1 1/2 teaspoons clear honey
- 1 oz margarine or butter
- 1 small onion finely chopped
- 9 oz courgettes grated
- juice of 1/2 lemon
- 1/2 pint chicken stock
- 1 teaspoon caster sugar
- salt and freshly ground black pepper
- Heat the oven to 200C/400F/Gas 6.
- 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.
- Sprinkle the surface of the lamb with the lemon zest, then spread thinly with the honey.
- 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.
- 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.
- 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.
Calories: 590 kcal
Carbohydrates: 11 g
Protein: 24 g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 223 mg
Potassium: 575 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 310 IU
Vitamin C: 21 mg
Calcium: 45 mg
Iron: 3 mg