Roast Shoulder of Lamb with Tomatoes and Garlic Recipe | Marco Pierre White

Watch Chef Marco Pierre White as he prepares a tender Roast Shoulder of Lamb with Tomatoes and Garlic. An easy recipe from Knorr.

This easy, rustic recipe consists of a lamb shoulder joint, seasoned with Knorr Lamb Stock Cubes, and then slowly-roasted together with vine tomatoes, shallots, garlic and herbs. Served with a light splash of the lamb’s roasting juices.

1.75 — 2kg shoulder of lamb
2 Knorr Lamb Stock Cubes
2-3tbsp olive oil, with a little to spare
6 tomatoes on the vine
2 shallots, unpeeled and halved
2 cloves of garlic, unpeeled and halved
Fresh thyme, sage, parsley and rosemary
250ml water

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Roast Shoulder of Lamb with Tomatoes and Garlic Recipe | Marco Pierre White

Jamie’s back with a twist on a roast leg of lamb recipe using anchovies as a secret and surprisingly tasty ingredient. Along with the more traditional rosemary and garlic, anchovies give the meat a unique flavour – and trust us on this – you will totally love it. An Italian inspired mint sauce with capers, mustard and parsley, an easy onion gravy sweetened with redcurrant jelly and the most tender meat you’ve ever tasted. This dish is mouthwateringly good. Serve with potato and swede mash for a hearty and super satisfying meal – what are you waiting for? Tuck in!.

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Italian Roast Leg of Lamb | Jamie Oliver

32 thoughts on “Roast Shoulder of Lamb with Tomatoes and Garlic Recipe | Marco Pierre White”

  1. Please give Marco a break……he gave a cube a nod to pay for a divorce……who of you food lovers would not refuse the money?

  2. 0:05 seconds into the video he says he's cooking ROAST SHOULDER OF LAMB. At 2:20 He says "NOW THE LEG OF LAMB" I thought it was a FUCKING SHOULDER?!! Does he know what he's fucking cooking? And The endless Knorr advertisements are so OBVIOUS!!!

  3. I prefer not to add olive oil in the pan. Just let the fat render down and let the lamb roast in its own fat then periodically braise. Less fat, yet tastier.

  4. Marco is IMO one of the best Chefs out there, I call him the madman Master Chef all the haters can always find things to complain about but he is a Master Chef that has influenced many including Ramsey! Keep them coming Marco!

  5. Guys…I know how painful it can be to see a 3 star michelin chef be a corporate tool and advertise stock cubes and cups and whatever. But heres an easy thing to do, when he talks about seasoning the lamb with a paste of cube and oil…just dont use a fucking cube. Leave that part out.

    When he uses a bouillon cup, just substitute with your own stock, if you have that, or a glass of stock you bought at the market if you dont wanna do that.

    At some point every great chef sells out. Its a thing that cant be avoided. Ramsay produces a subpar US derivative of his great UK shows, Marco here advertises Knorr convencience, and other once great chefs make ads or products for fast food. Just deal with it, in the end money wins over not having money.

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  8. think i like gordon more than marco, its just marco's got all of this knorr shit use some proper stuff mate!

  9. The end result looks good, but it wasn't salted enough or evenly enough. I am so sick of lamb and rosemary, i prefer lamb with oregano.

  10. What could i substitute with the Red wine and Red wine vinegar as i don't take any form of alcohol. (… and Yes i know when cooking the alcohol is dissolved but still can't use it). Thank you. :)

  11. Jamie!!! Wow you are a magician!!!
    This is a super roast lamb recipe!!!
    Tried it out , was a big hit with the whole family .Many thanks, this is the 3rd time I am following this recipe of yours. And its so easy to make as well!!!:):)

  12. Everything went well and then "mint"…
    Why oh why?
    If you really need a little acid kick then please zest a few lemons, that will be a lot better.
    Otherwise very common recipe, but the oven is way too fucking hot, that leg needs time.

  13. Since I'm a kid what could I use to replace the red wine? I'm only 14 and I LOVE cooking 😁 please reply 🙏 thanks

  14. Jamie,you've given me an idea to be explored: sweetbreads(beef heart) grilled on a pan and finished with an anchovy on top. Could possibly be a marvelous "tapa". Let you know!

  15. Anchovies,pickle & capers chopped together…Mmmmm…That will be yummy on toast…
    Was just wondering… Is there any need to cover the leg with foil,or does it remain juicy even f it is cooked open in the oven…?

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