Christmas is just around the corner and I finally roasted it! I’ve always wanted to roast a lamb roll, boneless lamb shoulder roll to be exact, and last Sunday was the perfect opportunity for me to try this out. The boneless lamb shoulder roll was lying in the freezer and begging for a change in temperature from the freezing compartment to the oven which was just sitting across the kitchen.

It was an easy roast and I complimented the meal with baked potatoes and carrots. On the table were fresh garden salad, 3 varieties of pasta, mushroom pasta sauce and juicy jumbo sausages. Dessert came in the form of ice kacang and chocolate marble cheesecake. There were 9 adults and we were literally stuffed that night.

But the highlight for me that night was the lamb. It was my maiden roast and it turned out all right. Ingredients are simple and this is definitely something which a novice can try. I won’t say it’s an original recipe of mine as I got some ideas here and there and there are thousands of such recipes on the net. But it is definitely a tried, tested and given the thumbs-up recipe. Surprise your family and friends with this easy roast this Christmas!

This is the recipe for Roasted Boneless Lamb Shoulder Roll

Ingredients

• 1 boneless lamb shoulder roll (1.5kg)

Marinate

• 1 bulb garlic (smashed)
• a few sprigs of rosemary
• a few sprigs of thyme
• salt
• crushed black pepper

Sauce

• Fat dripping (see below)
• 30 to 50 grammes of butter
• 2 to 3 tablespoons of plain flour
• 2 teaspoons worcestershire sauce
• Salt
• Crushed black pepper
• Liquid (Water / stock / red wine)

Method

Pat dry the lamb roll. Rub the marinate all over the lamb and leave overnight in the fridge. Ensure that lamb is brought to room temperature prior to roasting.

Pre-heat oven to 180° Celcius. Place lamb on rack in the middle of the oven with a tray to collect the dripping fat. Roast for 90 minutes or 30 minutes for every 500 grammes of lamb.

Remove from oven and cover with foil for 20 minutes before carving.

To make Sauce, slowly melt butter in sauce pan before adding flour. Stir briskly until flour becomes a rough sandy texture. Add fat dripping and liquid till the sauce turns to the consistency that you like (runny / thick). Add worcestershire sauce, salt and pepper to taste.

Browse through more recipes of mine at the All Recipes page.

Roasted Boneless Lamb Shoulder Roll

Once in a while, I have no “inspiration” to cook and struggle to cook something. So, having some lamb shoulder chops in the freezer comes in handy. Though this is not strictly an Asian recipe, it is still cooked by an Asian

Actually, I sort of learnt this dish from my mother-in-law and I have sort of modified it a bit by adding a bit of this and a bit of that. One of the best part of this dish is actually the fat! Yeah, by the time the lamb shoulder is cooked, the fat just melts into the mouth. If you are on the health concious side, just trim away the fat prior to cooking but I suspect, it would not taste as nice.

This is my recipe for Lamb Shoulder BBQ Sauce.

Ingredients

• 6 pieces of lamb shoulder
• 1 whole garlic (choppped)
• 1/2 teaspoon of Italian Herbs
• 2 tablespoons of BBQ sauce (buy from supermarkets)
• 1 teaspoon of Worcestershire Sauce
• 1 – 2 teaspoons of sugar
• 1 pinch of salt
• A dash of black pepper powder
• 100 ml warm water
• 1 tablespoon cooking oil

Method

Heat oil in wok and fry lamb shoulder for 1 – 2 minutes each side turning once only.

Remove lamb shoulder and set aside. With remaining oil, fry garlic for about 15 seconds and add water, BBQ sauce, Worcestershire sauce, sugar, salt and black pepper powder to taste.

Once the sauce boils, return the lamb shoulder to the wok and cook for 1 minute by coating the sauce thoroughly over the lamb shoulder.

Serve hot with rice or potatoes.

Browse through more recipes of mine at the All Recipes page.

Lamb Shoulder BBQ Sauce