Sean Connolly’s Roast Lamb Shoulder with Star Anise and Raspberry Gravy

By Sean Connolly

Sean Connolly’s Roast Lamb Shoulder with Star Anise and Raspberry Gravy
This warming roast lamb shoulder with star anise & raspberry gravy is the perfect meal for a cold winter's night.

Sean Connolly’s Roast Lamb Shoulder with Star Anise and Raspberry Gravy is delicious. The rosemary, thyme, star anise, red wine and raspberry vinegar combine with the cooking juices from the lamb shoulder to make a wonderful gravy. Serve sliced lamb with your favourite greens and roast vegetables.

Sean Connolly’s Roast Lamb Shoulder with Star Anise and Raspberry Gravy

Serves 4

Ingredients:

1 shoulder of lamb, bone in, about 1.2 kilo

1 tbsp olive oil

6 garlic cloves, peeled

4 shallots, peeled

1 handful fresh rosemary

1 handful fresh thyme

4 whole star anise, dry toasted (heat a dry pan on low, add the star anise and toast on both sides until fragrant)

1 bottle red wine

250 ml raspberry vinegar (available at most supermarkets)

2 tsp sea salt

1 tsp freshly ground white pepper

Method:

Preheat the oven to 160°C. Season the meat all over with salt and pepper.

Place a large frying pan on a high heat and add the olive oil; when the pan is really hot, put in the lamb shoulder.  Sear the meat all over to a nutty brown colour, turning as necessary. It will take about 10 minutes to achieve good colour all over. Transfer the meat to a roasting tray (including the fat from the pan).

Return the pan to a low heat, add the garlic and shallots and cook a little. Then add the rosemary, thyme and star anise and mix. Pour in the wine and bring to a simmer. Reduce by about a third. Add the raspberry vinegar, mix, then pour into the roasting tray with the lamb. Cover the roasting tray with foil and place in the oven, cook for 3 hours.

After 3 hours, remove from the oven, remove the foil and allow the lamb to rest for 10 minutes before carving. Serve with your favourite greens and roast vegetables.

 

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