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Glazed Pot Roast Shoulder of Lamb with Kasha

Slow-roasted lamb shoulder infused with anchovies, finished with a sticky glaze, and served with buttery toasted bulgur wheat and cream.

LambMain CourseRoastBulgur WheatKasha
Estimated Nutrition
Calories
1020
kcal / serving
6120 kcal total
Carbs
39.2g
per serving
235.2 g total
Fat
70.1g
per serving
420.5 g total
Protein
58.1g
per serving
348.6 g total
Cook Time
140
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Ketchup
for glaze
1
tbsp
Tomato Purée
for glaze
1
tbsp
Soy Sauce
dark, for glaze
1
tbsp
Malt Vinegar
for glaze
1
tbsp
Worcestershire Sauce
for glaze
1
tbsp
Ginger Syrup
from a jar of preserved ginger
Dairy
150
ml
Double Cream
90
g
Butter
unsalted
Fruits
1
piece
Lemon
juice only
GrainsCereals
250
g
Bulgur Wheat
for kasha
Liquids
250
ml
White Wine
dry
300
ml
Chicken Stock
for lamb pot roast
450
ml
Chicken Stock
hot, for kasha
Meat
1.5
kg
Lamb Shoulder
boned, trimmed of excess fat, rolled and tied
NutsSeeds
1
head
Garlic
large, cut in half
1
sprig
Rosemary
fresh
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
Other
1
tbsp
Honey
clear, for glaze
Seafood
6
piece
Anchovy Fillets
canned in olive oil, halved; reserve olive oil
Vegetables
2
piece
Onion
medium, peeled and cut into thick slices
1
stalk
Celery
large, trimmed and cut into large chunks
1
piece
Carrot
large, peeled, trimmed and cut into large chunks
1
bunch
Green Salad
for serving

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