Recipe For Sunday Roast -Blur’s Alex James shares his favourite recipe for Shoulder of Lamb with Roast Garlic and Mint Sauce

All4 has recently launched Celeb Dishes – The Food That Made Me. Partnering with Green & Black’s Organic it highlights and shares favourite recipes from some familiar household names. Each celeb chooses two dishes to share with you, one inherited and one of their own to pass on. The first in the All4 Celeb Dishes series is from former Blur member and now cheesemaker, Alex James.Alex James’ inherited recipe features his Grandad’s mint sauce, it looks like a winner for a Sunday lunch! For all the recipes you can watch Celeb Dishes – The Food That Made Me series online on the All4 website.
ALEX JAMES’ RECIPE FOR SHOULDER OF LAMB WITH ROAST GARLIC AND MINT SAUCE
Serves 4
INGREDIENTS –
For the lamb:
1 shoulder of lamb, boned, rolled and tied
4 whole garlic bulbs, broken into cloves, peeled
Bunch of rosemary
Olive oil
Salt and pepper
For the mint sauce:
1 large bunch of mint, chopped
4 tbsp malt vinegar
4 tbsp caster sugar
Salt and pepper
Squeeze of lemon juice, to taste (optional)
Method
1. Pre-heat the oven to 180C / 350F / Gas 4.  Alternatively light and heat a rotisserie until hot and the coals are glowing.
2. Season the lamb with salt and pepper.
3. If cooking in the oven, heat a large non-stick frying pan until smoking hot and add a touch of olive oil. Add the lamb to the hot pan and sear all over until it’s evenly browned.
4. Transfer to a roasting tin and scatter the garlic cloves around the lamb and roast in the oven for 45 minutes – 1hour (depending on the size of your lamb) for medium-rare. If using a rotisserie, skewer the lamb onto the rotisserie, start it spinning and allow to cook for 45 minutes – 1 hour, topping up the coals on the rotisserie as necessary.
5. Tip the garlic cloves into the tray underneath the lamb and allow them to roast and absorb all the lamb juices. Stir frequently throughout cooking.
6. Cook the lamb until golden brown and the internal temperature reaches around 55C in the thickest part of the meat (for medium-rare).
7. Remove the lamb from the oven / rotisserie and transfer to a board. Immediately use the rosemary bunch to bash the lamb a few times, to infuse the flavour.
8. Roll the lamb in the mint sauce straight away so it coats evenly and absorbs the sauce.
9. Remove from the dish and allow to rest on a board for at least 10 minutes.
10. Once rested, carve into slices and serve with the roasted garlic cloves and mint sauce alongside.
Watch out for more of the Celeb Dishes – The Food That Made Me recipes which I will be sharing over the following weeks.
What’s YOUR favourite Sunday dinner?

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