Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder recipe is made with lamb shoulder, red onions, garlic, olive oil, fresh rosemary, nutmeg, balsamic vinegar, fresh mint, and plain flour this recipe requires 5 hours of cooking time and serves 6 people.
Try More Jamie Oliver Recipe:
- Jamie Oliver Sardine Spaghetti
- Jamie Oliver Salmon en Croute
- Jamie Oliver Chicken Wrapped in Prosciutto
🧡 Why You’ll Love This Balsamic Lamb Shoulder Recipe:
- Rich, Balanced Flavor: The combination of balsamic vinegar, rosemary, and garlic creates a rich, balanced flavor that makes the lamb shoulder tender and delicious.
- Easy Preparation: Despite its gourmet taste, the recipe is straightforward with simple ingredients, making it accessible for any home cook.
- Impressive Presentation: The sticky, caramelized exterior of the lamb shoulder looks impressive and is perfect for entertaining guests.
❓ What Is Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder Recipe?
Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder is a slow-cooked dish made with lamb shoulder, red onions, garlic, olive oil, fresh rosemary, nutmeg, balsamic vinegar, and mint. The long cooking time results in tender, flavorful meat with a sticky, caramelized exterior.
🥩 Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder Ingredients
- 2.5 kg higher-welfare lamb shoulder
- 4 red onions
- 1 bulb of garlic
- olive oil
- ½ a bunch of fresh rosemary , (15g)
- 1 whole nutmeg , for grating
- 200 ml balsamic vinegar
- 1 bunch of fresh mint , (30g)
- 1 heaped tablespoon plain flour
🍖 How To Make Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder
- Take the lamb out of the fridge about 30 minutes before cooking to let it come to room temperature.
- Set the oven to 150ºC/300ºF/gas 2. Peel and slice 4 red onions and put them in a deep roasting tray. Cut 1 bulb of garlic in half and add it to the tray. Place the lamb on top.
- Drizzle a little oil over the lamb. Pick and chop the leaves from ½ a bunch of fresh rosemary, then sprinkle them over the lamb. Grate half of a nutmeg over the lamb. Add a good pinch of sea salt and black pepper, and rub it all over the lamb.
- Drizzle 200ml of balsamic vinegar over the lamb. Add a splash of water to the tray and cover tightly with a double layer of tin foil.
- Cook in the oven for 5 hours. Remove the foil for the last hour, and baste with the pan juices occasionally. If needed, add splashes of water. The lamb is ready when it’s tender and almost falling off the bone, and the outside is sticky and browned.
- Place the lamb on a serving platter, cover with tin foil, and let it rest while you make the gravy.
- Pick and chop the leaves from 1 bunch of fresh mint. Skim the fat from the roasting tray and place the tray on the hob over medium heat. Whisk in 1 heaped tablespoon of plain flour. Pour in 400ml of boiling water, add the mint, and simmer for 10 minutes, stirring regularly, until the gravy is thick and glossy.
- Strain the minty gravy into a jug. Serve the lamb with the gravy, along with some potato and celeriac mash and steamed seasonal greens, if you like.
💭 Recipe Tips
- Avoid overcrowding the roasting pan: Ensure the lamb has enough space in the pan for even cooking and proper caramelization of the exterior.
- Do not skip the resting time: Allow the lamb to rest covered in foil after cooking to let the juices redistribute, ensuring the meat is moist and flavorful.
- Substitute rosemary with thyme or oregano: If you don’t have rosemary, thyme or oregano can provide a similar aromatic depth, maintaining the dish’s robust flavor.
- Control the spiciness with black pepper: Add black pepper to taste if you prefer a spicier kick. Start with a small amount and adjust as needed to avoid overpowering the dish.
- Monitor the liquid level: Check the roasting tray periodically and add splashes of water if needed to prevent the lamb from drying out and to keep the gravy from becoming too thick.
🥗 What To Serve With Balsamic Lamb Shoulder?
Serve Balsamic Lamb Shoulder with Huevos Rancheros or Carrot And Swede Mash pair it with roasted Creamed Leeks and Whole Roasted Cauliflower and a side of Miso Aubergine or Tabbouleh for a well-rounded, flavorful meal.
🎚 How To Store Leftovers Balsamic Lamb Shoulder?
- In The Fridge. Place leftovers balsamic lamb shoulder in an airtight container and refrigerate for up to 3 days.
- In The Frezzer. Wrap leftovers balsamic lamb shoulder tightly in foil and place in a freezer-safe bag or container freeze for up to 2 months.
🥵 How To Reheat Leftovers Balsamic Lamb Shoulder?
- In The Oven. Preheat to 150ºC/300ºF cover leftovers balsamic lamb shoulder with foil heat for 20 minutes.
- In The Microwave. Place leftovers balsamic lamb shoulder on a plate cover and heat on medium for 2-3 minutes.
- On The Stovetop. Heat leftovers balsamic lamb shoulder in a pan with a splash of water or broth until warm for up 5-7 minutes.
FAQ’S
What cut of lamb is best for slow-cooking with balsamic vinegar?
The best cut of lamb for slow-cooking with balsamic vinegar is the lamb shoulder. It’s a fatty, flavorful cut that becomes tender and juicy when cooked slowly, allowing it to absorb all the delicious flavors of the marinade.
How long should you marinate lamb shoulder in balsamic vinegar?
Marinate lamb shoulder in balsamic vinegar for at least 4 hours, but overnight is ideal. This allows the vinegar to tenderize the meat and infuse it with rich, tangy flavors for the best results.
How do you know when the lamb shoulder is done?
Lamb shoulder is done when it is tender and falls apart easily with a fork. An internal temperature of 93ºC/200ºF also indicates the meat is fully cooked and ready to serve.
Can you cook balsamic lamb shoulder in an Instant Pot?
Yes, you can cook balsamic lamb shoulder in an Instant Pot. Sear the lamb first, then pressure cook on high for about 90 minutes, followed by a natural pressure release for tender, flavorful meat.
Can you add vegetables to the roasting pan with the lamb shoulder?
Yes, you can add vegetables to the roasting pan with the lamb shoulder. Common choices include potatoes, carrots, and onions, which will cook in the lamb juices and balsamic marinade, enhancing their flavors.
Try More Jamie Oliver Recipe:
- Jamie Oliver Cauliflower Risotto
- Jamie Oliver Zucchini Carbonara
- Jamie Oliver Beef Stroganoff 15 Minute Meals
Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder Nutrition Facts
Amount Per Serving
- Calories: 426
- Fat: 25.4g
- Saturates: 11.6g
- Sugars: 14.4g
- Salt: 0.5g
- Protein: 29.2g
- Carbs: 20.3g
- Fibre: 2.2g
Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder
Description
Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder recipe is made with lamb shoulder, red onions, garlic, olive oil, fresh rosemary, nutmeg, balsamic vinegar, fresh mint, and plain flour this recipe requires 5 hours of cooking time and serves 6 people.
Ingredients
Instructions
- Take the lamb out of the fridge about 30 minutes before cooking to let it come to room temperature.
- Set the oven to 150ºC/300ºF/gas 2. Peel and slice 4 red onions and put them in a deep roasting tray. Cut 1 bulb of garlic in half and add it to the tray. Place the lamb on top.
- Drizzle a little oil over the lamb. Pick and chop the leaves from ½ a bunch of fresh rosemary, then sprinkle them over the lamb. Grate half of a nutmeg over the lamb. Add a good pinch of sea salt and black pepper, and rub it all over the lamb.
- Drizzle 200ml of balsamic vinegar over the lamb. Add a splash of water to the tray and cover tightly with a double layer of tin foil.
- Cook in the oven for 5 hours. Remove the foil for the last hour, and baste with the pan juices occasionally. If needed, add splashes of water. The lamb is ready when it’s tender and almost falling off the bone, and the outside is sticky and browned.
- Place the lamb on a serving platter, cover with tin foil, and let it rest while you make the gravy.
- Pick and chop the leaves from 1 bunch of fresh mint. Skim the fat from the roasting tray and place the tray on the hob over medium heat. Whisk in 1 heaped tablespoon of plain flour. Pour in 400ml of boiling water, add the mint, and simmer for 10 minutes, stirring regularly, until the gravy is thick and glossy.
- Strain the minty gravy into a jug. Serve the lamb with the gravy, along with some potato and celeriac mash and steamed seasonal greens, if you like.
Notes
- Avoid overcrowding the roasting pan: Ensure the lamb has enough space in the pan for even cooking and proper caramelization of the exterior.
- Do not skip the resting time: Allow the lamb to rest covered in foil after cooking to let the juices redistribute, ensuring the meat is moist and flavorful.
- Substitute rosemary with thyme or oregano: If you don’t have rosemary, thyme or oregano can provide a similar aromatic depth, maintaining the dish’s robust flavor.
- Control the spiciness with black pepper: Add black pepper to taste if you prefer a spicier kick. Start with a small amount and adjust as needed to avoid overpowering the dish.
- Monitor the liquid level: Check the roasting tray periodically and add splashes of water if needed to prevent the lamb from drying out and to keep the gravy from becoming too thick.