Slow-Roast Shoulder of Lamb and Leftover Lamb Parmentier: A Perfect Recipe Duo

Shoulder of lamb is a chef's favourite for its rich marbling and melt-in-your-mouth texture when slow-cooked. This versatile cut of meat lends itself beautifully to both English and Moroccan flavours, making it perfect for a special occasion or Sunday roast. And the best part? The leftovers! Turn them into a luxurious Lamb Parmentier—France’s elegant take on shepherd’s pie.

Recipe 1: Slow-Roast Shoulder of Lamb

Ingredients

• 1 lamb shoulder
• 4–5 cloves garlic, crushed
• 2 sprigs fresh rosemary
• 2 tbsp mustard (for English flavours)
• OR 1 tsp each of cumin, coriander, and cinnamon (for Moroccan flavours)
• Salt and pepper to taste
• Roast potatoes or rice (to serve)

Method

1. Prepare the Lamb:

   • Make shallow cuts under the skin and through the fat of the lamb.
   • Insert crushed garlic and sprigs of rosemary into the cuts.
   • Rub either mustard or the cumin, coriander, and cinnamon mix over the meat, depending on your preferred flavour profile.
   • Season generously with salt and pepper.

2. Roast the Lamb:

   • Place the lamb shoulder in a roasting tin, cover with foil, and roast:
     • Option 1: Overnight (8 hours) at 80°C for tender, fall-apart meat.
     • Option 2: 4 hours at 140°C.

3. Finish for Crispy Edges:

   • If slow-roasting overnight, increase the temperature to 180°C for the final 30 minutes to crisp up the fat.

4. Serve with Sides:

   • Pair with roast potatoes for the English version or rice for the Moroccan version.
   • Make a rich pan sauce by sprinkling flour in the roasting tin, deglazing with red wine, and simmering until thickened.

Recipe 2: Lamb Parmentier (Leftover Shepherd’s Pie)

Ingredients

• Leftover lamb shoulder, shredded
• Mashed potato (made with butter and cream)
• Breadcrumbs

Method

1. Prepare the Layers:

   • Remove the leftover lamb from the bone and shred into small pieces.
   • Spread the lamb in an even layer at the bottom of an ovenproof dish.

2. Top with Mash:

   • Generously spread mashed potato over the shredded lamb.

3. Add Breadcrumbs:

   • Sprinkle breadcrumbs over the mashed potato for a golden, crispy topping.

4. Bake:

   • Bake at 180°C for 30 minutes, or until the breadcrumbs turn golden brown.

5. Serve:

   • Enjoy with a side of baked beans or fresh greens.

Tips for Success

• Enhance the Flavour: Add a touch of smoked paprika or thyme to the spice rub for extra depth.
• Crispy Topping: Mix a little grated parmesan with the breadcrumbs for the Lamb Parmentier for a savoury crust.
• Make it Ahead: Prepare both the lamb and Parmentier in advance; they reheat beautifully.

Why This Recipe Shines

1. Two-in-One: Get a showstopping main dish and a comforting leftover recipe in one go.
2. Customisable Flavours: Choose between English or Moroccan spice profiles.
3. Perfect for Sharing: Ideal for gatherings or family dinners, with minimal waste.

Conclusion

This slow-roast shoulder of lamb is a celebration of rich, tender flavours. Whether you opt for English mustard or Moroccan spices, the result is a mouthwatering meal that’s sure to impress. And with Lamb Parmentier, you’ll love transforming leftovers into an equally delicious dish.

At Nourished Communities, we’re all about creating recipes that minimise waste while maximising flavour. Try these recipes and make the most of your ingredients with every bite.