Sunday, July 19, 2015
Mustard and herb-crusted lamb shoulder
Again, this is one of those "non-recipes" that I have :)
I used a 4-lb boneless lamb shoulder here.
1 heaping tbsp. whole grain mustard
1/4 cup olive oil
2-3 cloves garlic
1 tsp. salt
1 tsp. pepper
big handful of fresh herbs (I used what I had in my herb planter)
1 sprig rosemary
3 sprigs thyme
flat leaf parsley
2 leaves of sage
1 sprig basil
(Use whatever you can find. I find that this is a great way to use up extra herbs you have in the fridge as well. If you don't have fresh herbs, dry works too. Just remember that you need about 1/4 to 1/3 the amount of dry to fresh herbs)
Blitz all of the above in a small food processor and rub all over the shoulder. Marinate for 4-6 hours, or overnight, in the fridge.
Take meat out of fridge about an hour before cooking to bring it closer to room temperature. Sprinkle some salt and pepper on top. Preheat oven to 350 degrees. Stick a thermometer into the thickest part of your meat and roast meat until thermometer registers 145 degrees. It took about 2 hours for this piece. Rest for 10-15 minutes before carving.
I served this with the drippings (skin off the fat!) and some mint jelly.