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Hardys Sticky Roast Shoulder of Lamb
Easter should be a celebration spent with family and friends, for me,
a slow roasted shoulder of lamb, cooked with Hardys red wine, will
always be the centrepiece at my dinner table. Why not try my
recipe? It’s super simple and looks spectacular, but make sure to
keep some of the lamb as you will want to use the leftovers in my
banging biryani recipe which is featured next.
For Easter, There’s Hardys!
INGREDIENTS
(serves 6)
Marinade:
1 heaped tsp. sweet paprika
1 bulb of garlic peeled
3 sprigs of fresh rosemary
50ml olive oil
1 tsp. salt
2kg Bone in shoulder of lamb
2 small onions quartered
300ml Hardys red wine
Glaze:
1 tbsp. Redcurrant jelly
1 tbsp. mint sauce
1 tbsp. honey
1 tbsp. pomegranate molasses
METHOD
1 Blitz together the marinade ingredients until it forms
a paste.
2 Place the lamb shoulder on top of the onions inside a roasting tray then pour over the Hardys red wine.
Drizzle the marinade onto the lamb then rub all over to make sure it has a good coating. Cover with a double layer of foil, making sure its tightly sealed. Place into an oven set to 160c / 140c fan / gas mark 3 for 5 hours.
3 Once cooked, remove the foil then Pour off the cooking liquid into a clean pan, add the redcurrant jelly,
mint sauce, honey and pomegranate molasses into the sauce then reduce over a high heat until it thickens and
coats the back of a spoon.
4 Use the glaze to generously baste the lamb, then return to the oven, uncovered for a further 30 minutes.
Baste the lamb a few times with the glaze during this cooking time, this will create a delicious sticky coating on the lamb. Once cooked remove the lamb from the
oven and leave it to rest for a further 30 minutes.
Hardys Leftover Lamb Biryani
Have you ever wondered what to do with your leftovers? Well, my
banging biryani which uses up what was left from my Easter lamb,
that was slow roasted to perfection along with some delicious
Hardys red wine. If you want that recipe then send me a DM and I will
send it over to you. This British Indian restaurant style biryani is an
incredible meal that the whole family will enjoy. The spicey, peppery
notes of Hardys Crest Cabernet Shiraz Merlot work perfectly with this
classic recipe.
For Easter, There’s Hardys!
INGREDIENTS
(Serves 4)
250g basmati rice
40g ghee or oil
½ onion finely diced
1 tbsp. garlic and ginger paste
1 tbsp. biryani masala or garam
masala
1 tsp. turmeric
1 tsp. dried fenugreek leaves
½ tsp. Kashmiri chilli powder to
taste
2 green chillies split
2 ripe tomatoes diced
300g leftover lamb shoulder
Small bunch fresh coriander
chopped
Small bunch fresh mint chopped
40g crispy onions
METHOD
1 Rinse the rice well then drain. Add salt into some boiling water then cook for exactly 9 minutes, do not overcook. Drain and set aside.
2 Meanwhile, melt the ghee then fry the onion, garlic, ginger and a pinch of salt for 5 minutes.
Add the spices, chilli, tomatoes and leftover
lamb then stir well, cook for a further 3
minutes.
3 Add the cooked rice into the pan along with the chopped herbs then fry over a high heat for 3-4 minutes. Serve up along with the final garnish of herbs and some crispy onions.
