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 me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, slow roasted lamb with charred asparagus and a white wine reduction. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Slow Roasted Lamb with Charred Asparagus and a White Wine Reduction is something that I have loved my whole life.

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 get started with this particular recipe, we must first prepare a few components. 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 1 lamb shoulder, bone in
  2. Take 1 cup white wine
  3. Take 3 piece rosemary
  4. Make ready bunch mint
  5. Take 1 1/2 tsp ground cumin
  6. Make ready 1 lime
  7. Make ready dash olive oil
  8. Make ready dozen Asparagus heads
  9. Make ready sea salt

Slow-Roasted Lamb Shoulder Recipe-lamb recipes-recipe ideas-new recipes-woman and home. Season it with lots of black pepper and a little salt, then scatter over the remaining rosemary. Pour the white wine and the stock into the roasting tin and cover with a loose "tent" of foil, folding the edges. This slow roasted lamb recipe coaxes lamb shoulder to fall-apart tenderness with low and slow in the oven and infused with orange and honey.

Steps 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.

Well, this slow roasted lamb is a lovely dish and a subtly addictive mix of flavors. This was a big hit with my family of. Serve the lamb with hot new potatoes and purple sprouting broccoli or braised leeks. Roasted lamb rump with potatoes, asparagus and mint dressing. Spiced lamb skewers with blackberry quinoa salad.

So that’s going to wrap it up with this special food slow roasted lamb with charred asparagus and a white wine reduction recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!