Roasted lamb shoulder with pumpkin salad
Bored with the same old Sunday roast, well why not get inspired by this delicious alternative? Succulent lamb shoulder rubbed with earthy spices and served with a lovely autumnal pumpkin and toasted almond salad. I far prefer lamb shoulder as it often has more flavour than leg. It’s great for roasting as the fat running through it leaves the meat succulent and tender. Ask your butcher to bone the shoulder for you. This recipe nods it’s head to the flavours of Spain with smoke paprika and sherry vinegar – it is really lovely. I like to serve it with chunky potato wedges and aioli.
1.5 kg boned lamb shoulder
1 tbs extra virgin olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
grated zest and juice 1 lemon
4 garlic cloves, grated
2 tbs each chopped fresh rosemary and thyme
1 tsp salt
1/2 tsp freshly ground black pepper
1 kg wedge pumpkin
1 red onion, thickly sliced
3 tbs extra virgin olive oil
75 g un-blanched almonds, toasted
50 g raisins
2 tbs sherry vinegar
1 radicchio, separated into leaves and torn
a few fresh parsley leaves, torn
Preheat oven 200 c. Make a paste with the oil, spices, lemon zest and juice, garlic, herbs, salt and pepper and rub all over lamb, cover and leave to marinate for 2 hours.
Meanwhile, prepare the salad. Cut the pumpkin into 1 cm wedges leaving the skin on. Combine with the onion, 1 tablespoon of oil and some salt and pepper and place in a baking tray lined with baking paper. Roast for 40-45 minutes, turning half way through until the pumpkin is charred and tender. Set aside until required. Reduce oven temperature to 180 c.
Place the lamb in a roasting tin and roast on the middle shelf for 1 1/4 to 1/12 hours depending on how you like your meat cooked. Remove from the oven, cover with foil and leave to rest for 20 minutes. Drain off as much of the fat from the pan as possible and reserve any lamb juices, keep warm.
Return the pumpkin and onion to the oven for 10 minutes to warm through. Transfer to a platter and top with the almonds, raisins, parsley and radicchio. Whisk together the remaining oil and the sherry vinegar, drizzle over the salad. Slice the lamb and serve with the salad and reserved lamb pan juices.
© Recipes Louise Pickford. © Photo Ian Wallace. Image first published in Grazia UK