Recipes

Glazed pot roast shoulder of lamb with kasha

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Ingredients

For the lamb

  • 2 medium onions, peeled and cut into thick slices
  • 1 large stalk celery, trimmed and cut into large chunks
  • 1 large carrot, peeled, trimmed and cut into large chunks
  • 1 large head garlic, cut in half
  • 1 sprig fresh rosemary
  • 1 x 1.5kg/3lb 5oz shoulder of lamb, boned, trimmed of excess fat, rolled and tied
  • 6 canned anchovy fillets in olive oil, halved
  • 250ml/9fl oz dry white wine
  • 300ml/½ pint chicken stock
  • salt and freshly ground black pepper
  • 150ml/5fl oz double cream
  • 1 lemon, juice only

For the glaze

For the kasha

To serve

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