Shoulder of English Lamb Braised with Red Wine, Oranges and Rosemary

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 1.5 kg (3 lb) shoulder of lamb, boned
  • salt and pepper
  • 4

Method

Take the boned lamb, open it out and lay it as flat as possible, then season on the inside with salt, pepper, 1 clove garlic, and ½ tsp each of thyme and rosemary. Roll and tie up. Marinate in the red wine