Oven-Roasted Lamb Shoulder with Rice
This recipe is for a lamb shoulder seasoned with salt and pepper, with optional rosemary, then tightly wrapped in parchment paper and cellophane and roasted in the oven over a tray of hot water at 180°C until tender. Basmati rice is prepared by boiling it in plenty of water with salt and a little mixed pepper, then draining and rinsing it with cold water and leaving it in the pot with ghee and a Maggi cube for 5 minutes. Serve the lamb shoulder hot over the rice, optionally with nuts and a drizzle of ghee.
A roasted lamb shoulder served with rice.
Like a festive roast with pilaf-style rice.
Roast the lamb until tender, then serve it over or beside the rice so the flavors stay rich.
Ingredients
- Lamb shoulder
- 500 g Basmati rice
- Pepper
- Salt
- Rosemary
- a little Olive oil
- 1 full tray Hot water
- Cellophane
- plenty of water Water for boiling the rice
- a little Mixed pepper
- 2 tablespoons Ghee
- Nuts
- a drizzle Ghee for garnish
Instructions
- Prepare the lamb shoulder; in the video, it weighs about 2 kg and 200 g.
- Make holes in the lamb shoulder using a thin knife so that the openings do not become too wide.
- Rub the lamb shoulder with a little olive oil on all sides; this is optional.
- Season the lamb shoulder with salt and pepper on all sides.
- Place rosemary sprigs on and around the lamb shoulder; this is optional.
- Wrap the lamb shoulder very tightly in parchment paper so that no air can escape.
- Add cellophane over the parchment paper and seal the lamb shoulder very tightly so it benefits from the steam it releases during cooking.
- Place a tray of hot water on the bottom rack of the oven.
- Place the lamb shoulder on the oven rack above the tray of hot water.
- Set the oven to 180°C, with top and bottom heat.
- Leave the lamb shoulder in the oven for 2 hours if it weighs about 2 kg; it needs 3 hours if it weighs 3 kg.
- Check whether the lamb shoulder is done by pressing it from the outside without opening the wrapping and then sealing it again.
- Measure the rice as needed; in the video, ½ kg of basmati rice was used.
- Place plenty of water in a pot over the heat to boil the rice.
- Add a little mixed pepper and salt to the pot of water to flavor the rice; the mixed pepper is optional.
- Add the rice to the pot when the water is boiling. The chef stated that the rice should not be rinsed or soaked before boiling in this method.
- Boil the rice in the pot for 8 to 10 minutes.
- Drain the rice in a colander after boiling.
- Rinse the rice in the colander with cold water to remove the starch.
- Return the rice to the cooking pot.
- Add 2 tablespoons of ghee to the pot of rice.
- Add a Maggi cube to the pot of rice. The chef explained that this refers to a homemade Maggi cube made in an earlier recipe.
- Leave the rice in the pot for 5 minutes with its remaining moisture, without adding water, until ready.
- Remove the lamb shoulder from the oven once fully cooked.
- Serve the rice on a serving platter.
- Place the lamb shoulder over the rice on the serving platter.
- Garnish the serving platter with nuts; this is optional.
- Add a drizzle of ghee to the serving platter; this is optional.