Whiskey Lamb
Serves 8
Quick Dinners
Gluten Free
Saucy
Crowd Pleasers
This recipe is a Christmas or New Years fav' for our family. Although sensational all year round.
As usual, I double for a celebration!
Ingredients
- 2½kg lamb shoulder, (bone in)
- 1 large, brown onion, peeled & cut into wedges
- ⅓ cup maple syrup
- ⅓ cup whiskey
- ⅓ cup brown sugar
- 1tablespoon Dijon mustard
- 1 teaspoon sweet paprika
- 2 teaspoons smoked paprika
- 2 tablespoons fresh rosemary leaves, finely chopped
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
Gravy Ingredients
1 tablespoon cornflour (cornstarch)
2 extra tablespoons whiskey (or water)
Cooking Steps
1
Preheat oven to 140°c (285°f). Place lamb in a large roasting pan, with onion wedges as a base to the lamb.
2
In a medium bowl combine; maple syrup, whiskey, mustard, sugar, both paprikas and onion and garlic powder and rosemary leaves. Whisk to completely combine.
Brush half the whiskey marinade over the lamb. over the lamb with foil and slow roast the lamb in preheated oven for 4 hours.
3
Finally increase oven temperature to maximum setting, fan forced.
Uncover the lamb and brush with remaining whiskey marinade.
4
Place uncovered lamb back in the oven and cook on high for another 20-30 minutes, until the lamb has caramalised, (keep an eye on it so it doesn't burn).
Loosely recover the lamb with foil and allow to rest until ready to serve on a platter with your favourite roast vegetables. Meat should be pull apart and the bone should just slide out.
To make the gravy while lamb is resting:
Use the juice from the pan as a base for a gravy. Add a tablespoon cornstarch (cornflour) that has been blended with an extra 2 tablespoons of whiskey (or water) to form a runny paste.
Heat gravy in a smalll pan until sauce has thickened to preferred consistency, stirring constantly to avoid lumps.
I like to serve the lamb with my pesto beans and crunchy roast potatoes and any other sides you fancy... enjoy!