Roast Lamb with Paprika and Rosemary
Roast Lamb with Paprika and Rosemary



  • 2.2 kg lamb shoulder
  • 3 tbsp chopped rosemary
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 sliced onions
  • 1.2 litres of lamb or beef stock
  • 2 tbsp flour
  • 1 tbsp cranberry jelly
  • Preheat the oven to 220C. Mix the rosemary with the paprika and oil, add plenty of seasoning, and rub all over the lamb shoulder. Pop the onions and stock into a roasting tin, place a rack on top, and rest the lamb on the rack. Roast for 30 mins, then reduce the heat to 160C, cover with foil and roast for another 3 hours, basting regularly.
  • Remove the foil and place the lamb on a board to rest. Skim the fat from the roasting tin, and spoon 2 tbsp of the fat into a saucepan. Sieve the roasting juices and onion into a jug, add boiling water until you get 550ml of liquid. Heat the fat in the saucepan, whisk in the flour until smooth, then stir into the jug with the jelly to make a thick gravy. Serve with the lamb and your choice of vegetables.
4 hrs
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box