Honey-roast Jersey Royals with yoghurt and mint shoulder of lamb

by hellomagazine.com Ingredients (serves 6)
  • 1 x 2.5 kg shoulder of lamb on the bone

For the marinade

  • 200ml natural yoghurt
  • 1 tsp cumin seeds (roasted and crushed)
  • 1 tsp white peppercorns (roasted and crushed)
  • 2 tsp salt
  • 1 tsp white wine vinegar
  • 50g mint
  • 50g basil
  • Small pinch of fresh thyme

For the honey roast Jersey Royals
  • 600g Jersey Royal new potatoes
  • 1 tbsp honey
  • 2 tbsp vegetable oil
  • 20g unsalted butter
  • Handful fresh thyme
  • Salt and pepper
Method

For the lamb, place all the marinade ingredients into a food processor and blend for 30 seconds or until a paste is achieved

Coat the lamb with the marinade and leave for 18 to 24 hours.

Preheat the oven to the highest setting. Place the lamb shoulder in a deep roasting tin and cover tightly with foil. Place the lamb in the oven and immediately reduce the temperature to 170˚C, 325˚F, Gas Mark 3. Cook for four hours, the meat should then flake off the bone.

For the Jersey Royals, wash them and place them in a saucepan and cover with cold water. Add a little salt, bring them to the boil and simmer until they are just cooked (about 20 minutes), drain and allow them to cool slightly.

Meanwhile, pour the oil in a roasting tin and place in a pre-heated oven (190˚C, 375˚F, Gas Mark 5). When the oil is smoking hot add the Jersey Royals, season with salt and pepper and roast for 20 minutes until a little colour has been achieved.

Add the butter, honey and thyme and roast for a further 10 minutes until they have slightly caramelized – they’re now ready to serve

Latest comments

Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To comment you must be registered at hellomagazine.com

Log in to comment