How to Prepare Jamie Oliver Beer braised slow roasted lamb + optional paxo gravy 😀

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, beer braised slow roasted lamb + optional paxo gravy 😀. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Beer braised slow roasted lamb + optional paxo gravy 😀 is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Beer braised slow roasted lamb + optional paxo gravy 😀 is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook beer braised slow roasted lamb + optional paxo gravy 😀 using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Beer braised slow roasted lamb + optional paxo gravy 😀:

1. Prepare Shoulder of lamb
2. Make ready Couple of carrots
3. Get onion
4. Make ready a can of beer
5. Prepare About half a litre of stock
6. Take Fresh rosemary
7. Make ready Salt and pepper
8. Make ready Olive oil
9. Make ready Veg of your choice to serve
10. Make ready Optional gravy part:
11. Prepare Sage and onion stuffing
12. Prepare butter

The foil will stop the lamb chops from burning and keep the juices in by not releasing the steam. This should stop the slow-roasted lamb chops from drying up. Slow roasted lamb is synonymous with Easter and this succulent Greek lamb cooked with potatoes, garlic and rosemary is going to become a family favourite in no time. Slow roasting the lamb in wine and stock allows the meat to become fall-apart tender and results in a rich delicious gravy to pour.

Steps to make Beer braised slow roasted lamb + optional paxo gravy 😀:

1. Preheat oven to 160. Heat some oil in your Dutch oven or casserole dish and throw in some chopped carrots and onions. Sauté for a min or two. Now throw in the lamb. Brown for a few minutes. Now throw in the rosemary and season to taste
2. Add half a can of your favourite beer. Then add just enough stock to cover the meat. Cover and pop in the oven
3. After 1 hour, take out and turn the meat. Pop back in. After another hour take out, turn meat again, remove some stock with a spoon and set a side. Pop back in uncovered for about another 30 mins. Now switch off oven and leave meat to rest for another 30 mins. * serve like this or follow on for the gravy. Meanwhile strain the stock into a pan
4. Bring stock to the boil. Add some more water if necessary. Add a spoonful or two of stuffing mix and a knob of butter. Stir and simmer on low for about 10-15 mins
5. Serve 😍😍

Slow roasted lamb is synonymous with Easter and this succulent Greek lamb cooked with potatoes, garlic and rosemary is going to become a family favourite in no time. Slow roasting the lamb in wine and stock allows the meat to become fall-apart tender and results in a rich delicious gravy to pour. This beef pot roast is slowly braised with red wine and a variety of vegetables. It's the perfect dish for a Sunday dinner. Because of the high amount of fat and collagen, these otherwise tough cuts of beef become tender and succulent when slowly cooked with liquid.

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