- Approx. 500g boneless lamb shoulder roll
- Salt and freshly ground pepper
- Herbs like thyme, rosemary and garlic (optional)
- Broccoli florets
- Olive Oil
- 2 tbsp butter
- 1 small onion, diced
- 1 cup red wine
- Parsley flakes (or any fresh herb like thyme and rosemary)
- 1 cup beef broth
- Salt
- Freshly ground pepper
INSTRUCTIONS:
- Dry lamb roll with paper towels. Brush olive oil all over then rub with salt, pepper and herbs. Set aside for at least 2 hours.
- When ready, preheat oven to 170 deg C.
- Prepare broccoli florets. Combine with 1-2 tbsp of olive oil. Season with salt and freshly ground pepper.
- Transfer lamb roll on a grill and arrange over baking tray. Bake for about 40 minutes at 170 deg C. Remove the tray from the oven and arrange broccoli florets around the lamb. Put it back into the oven and bake for another 20 minutes. Use this time to cook the red wine sauce.
- Melt a tbsp of butter in a saucepan. Add onion and saute until soft. Add wine and herbs. Bring to boil then simmer until syrup-ish. Add beef broth and bring to boil. Simmer until reduced by half.
- Back to the oven, turn the setting to fan-grill for another 5 minutes. Remove the baking tray from the oven and allow lamb to rest for 5 to 10 minutes before slicing. Arrange lamb in a serving platter (or individual plates) with the roasted broccoli florets.
- By this time, the red wine sauce has already reduced by half. Stir in a tbsp of butter and season with salt and freshly ground pepper. Remove from heat. Drain to a small bowl to remove onion. Pour over lamb and crisp broccoli florets. Enjoy!
Source: Iskandals
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