Roasted shoulder of lamb on caramelised onion, celeriac and sweet potato boulangère with fresh herb salsa
This recipe is one that I cook at home on those days when I don’t need to be too precious about cooking everything perfectly. It lets you indulge in the smell of roasting lamb while not spending too much time in the kitchen, but the best part of this recipe is the absence of piles of washing up!
Charlene Basan, Head Chef
- Shoulder of lamb
- 1 small bunch of rosemary
- 1 small bunch of thyme
- 2 cloves of garlic
- 3 Tablespoons of olive oil
- Salt and freshly ground black pepper
- 3 onions (sliced and fried)
- Peeled and sliced celeriac (about 4 mm thick)
- Peeled and sliced sweet potato (about 4 mm thick)
- 500ml prepared lamb stock
- 1 bunch of parsley
- 1 bunch of mint
- 1 bunch of tarragon
- 4 spring onions
- 1 cup of olive oil
- 1 Tablespoon of Dijon mustard
- 1 clove of garlic
- 2 anchovy fillets
- 2 Tablespoons of capers
- 2 Tablespoons of cider vinegar
- In a roasting tray, layer the sliced celeriac, sweet potato and caramelised onions, 2 even layers of each with the celeriac on top and pour over the lamb stock.
- Strip the thyme and rosemary from the stalks and add to the olive oil.
- Add the chopped cloves of garlic and the salt and pepper.
- Massage into the lamb shoulder.
- Place the lamb shoulder on top of the sweet potato and celeriac and cover loosely with tin foil.
- Place the dish in the oven for an hour at 1600C
- After one hour, remove the tin foil and roast for a further 3 hours, at 1600C
- Pick the parsley, mint and tarragon from the stalks and wash.
- Roughly chop the spring onions and add all the ingredients together and blend until smooth with a jug or stick blender or a Nutribullet works very well too.
- After 4 hours of cooking, check if the lamb is tender and comes away from the bone easily. If it is, remove from the oven and allow it to rest for 15 minutes by covering with foil and setting aside. Do not nick the crispy bits.
- The shoulder will not carve evenly, but will easily pull away from the bone. Serve on top of the celeriac and sweet potato, with the fresh herb salsa.