One-pan lamb shoulder with apple mint glaze
The weekend's in sight and Phil Vickery's taking the stress out of the kitchen. He's all about maximum taste and minimum fuss with his one-pan lamb shoulder with Bramley apple mint glaze roast followed by a retro apple and custard toastie!
Serves: 4 – 6
Ingredients
1 shoulder of British lamb, about 1.5kg3-4 tbsp vegetable oil1 small butternut squash, cut into long wedges, seeds removed2 sweet potatoes, peeled, again long shards1 red pepper, deseeded, chopped in large chunks1 green pepper, deseeded, chopped in large chunks1 yellow pepper, deseeded, chopped in large chunks2 red onions, peeled and cut into large wedges1 small head celery, cut in half lengthwaysGlaze1 large Bramley apple, cored and peeled, chopped roughly2 tbsp white wine vinegar1 small jar mint jelly1 small bunch fresh mint, chopped½ tsp cracked black pepperGravy500mls lamb stock (from a cube is fine)Salt and black pepper2 tbsp cornfour or arrowroot
Preheat the oven to 180C Gas 4.
Method
Pour the oil into a large roasting pan and place in the oven to heat
Cut the pumpkin in half, then remove the seeds then cut into thick wedges, and then cut each wedge into four pieces to make chunks, leaving the skin on
Cut the sweet potatoes in half lengthways then half again to make fat wedges. Add all the vegetables to the roasting pan and turn to coat in the oil, then place the lamb in the middle on top.
Season meat and vegetables well
Transfer the tray to the oven at 180c and cook for about 2 hours, turning the vegetables occasionally - they will absorb the wonderful lamb juices. If you think they are overcooking then spoon the veg into a dish and keep warm.
For the Glaze, place the bramley apple into a pan with the vinegar and gently cook until you have a dryish pulp allow to cool. Add the mint jelly to the apple puree then add the fresh mint.
When the lamb reaches the 1 hour 15 minutes, spoon over half the mint apple glaze and return to the oven to finish cooking and glaze well
Once cooked remove from the oven, lift onto a large plate and cover with foil for 30 minutes, longer if possible
To serve, carve the lamb surround with the vegetables
To make the gravy: Meanwhile, tip any excess fat out of the roasting tin. Pour the lamb juices and those lovely crispy bits of lamb and vegetables into a saucepan.
Add the stock and bring to the boil, stirring. Simmer for 2-3 minutes then check the seasoning. Thicken with a little cornflour or arrowroot, not too much.
Serve the gravy and the rest of the glaze with the lamb and vegetables
SERVES: 4-6FIVE A DAY: 2