If you're looking to impress your dinner guests with a show-stopping dish, look no further than this Spicy Butter Basted Rolled Shoulder of Lamb! With its succulent meat, aromatic garlic, and a hint of smoked paprika, this British classic is sure to elevate any dining experience. Imagine the tantalizing aroma wafting through your kitchen as this mouthwatering lamb roasts to perfection. Whether it's a special occasion or a cozy family dinner, this recipe promises to deliver a feast that will have everyone asking for seconds. Ready to transform your culinary skills and create a dish that will be the talk of the table? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1.5kg rolled shoulder of lamb
- 100g butter
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Remove the lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 160°C (320°F). Pat the lamb dry with paper towels to remove excess moisture.
- In a small bowl, mix minced garlic, smoked paprika, salt, and pepper to create a spice rub. Massage the spice mixture thoroughly into the lamb's surface, covering all sides evenly.
- Place the lamb in a large roasting pan, fat side up. Create a small tent with aluminum foil to help retain moisture during initial cooking.
- Melt butter in a small saucepan. Every 30 minutes during cooking, baste the lamb generously with the melted butter, which will help create a rich, golden exterior.
- Roast the lamb for approximately 2 hours, or until the internal temperature reaches 63°C (145°F) for medium-rare. Use a meat thermometer for precise doneness.
- Remove the lamb from the oven and let it rest for 15-20 minutes, covered loosely with foil. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the lamb against the grain into thin pieces. Garnish with fresh herbs like rosemary or thyme before serving.
Tips
- Room Temperature Lamb: Always take the lamb out of the refrigerator at least an hour before cooking. This helps it cook evenly, resulting in a tender and juicy roast.
- Pat Dry for Perfection: Before seasoning, ensure the lamb is patted dry with paper towels. This step is crucial for achieving a beautifully browned crust.
- Spice Rub: Don’t skimp on the spice rub! Massage it thoroughly into the lamb to enhance the flavor profile. Feel free to add your favorite herbs or spices for a personal touch.
- Basting is Key: The melted butter not only adds flavor but also helps create a golden, crispy exterior. Make sure to baste every 30 minutes for the best results.
- Use a Meat Thermometer: To ensure your lamb is cooked to perfection, invest in a meat thermometer. Aim for an internal temperature of 63°C (145°F) for a perfect medium-rare.
- Resting Time: After roasting, let the lamb rest for 15-20 minutes. This allows the juices to redistribute, making each slice incredibly tender.
- Presentation Matters: Slice the lamb against the grain for the best texture and serve it garnished with fresh herbs like rosemary or thyme to add a pop of color and flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
