Roasted lamb shoulder recipe with garlic milk gravy

Name: Roasted lamb shoulder recipe with garlic milk gravy
Cook time: 1 h 30 min
Yield: 6
Cuisine: Contemporary
Ingredients: 1.5kg boneless lamb shoulder, rolled; salt and white pepper, to season; 2 tbsp olive oil, plus extra for drizzling; 2 whole garlic bulbs, tops trimmed; ⅓ cup (50g) plain flour; 3 cups (750ml) milk; rocket leaves, to serve; lemon wedges, to serve

Adam Liaw

April 21, 2017

Roasted lamb shoulder and garlic milk gravy.William Meppem

Time:1-2 hoursServes:6

Try this delicious lamb dish for a lighter take on the traditional roast dinner. Soft roasted garlic gives this simple milk gravy an earthy boost, while fresh rocket and lemon take care of the high notes.

Ingredients

1.5kg boneless lamb shoulder, rolled
salt and white pepper, to season
2 tbsp olive oil, plus extra for drizzling
2 whole garlic bulbs, tops trimmed
⅓ cup (50g) plain flour
3 cups (750ml) milk
rocket leaves, to serve
lemon wedges, to serve

Method

1. Heat your oven to 190°C. Season the lamb very well with salt and white pepper.
2. Heat the olive oil in a large, ovenproof roasting pan over high heat. Sear the lamb until browned on all sides.
3. Add the garlic to the pan and roast in the oven for 45 minutes (for medium-rare) or until cooked to your liking, then remove the lamb and set aside to rest on a rack for 15 minutes while you prepare the gravy.
4. Spoon off excess fat, leaving about two tablespoons in the pan.
5. Squeeze the garlic cloves out of their skins into the pan and mash as much as possible.
6. Place over medium heat and scrape the bottom of the pan. Add the flour and cook for 1 minute, stirring constantly.
7. Gradually pour in the milk, stirring until thickened and combined. Season to taste with salt and pepper.
8. Slice the lamb and serve with the gravy, rocket leaves, lemon wedges and a drizzle of fruity olive oil.