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Glazed pot roast shoulder of lamb with kasha

A home-style Glazed pot roast shoulder of lamb with kasha made with Tomato Ketchup, Tomato Pur E, Clear Honey, Dark Soy Sauce, and Malt Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place all the vegetables and the rosemary in a deep lidded casserole.

2. 2

   Place the joint on top of the vegetables in the pan, pour over the olive oil from the canned anchovy fillets and rub in well.

3. 3

   Place on a medium heat on the stovetop and bring to the boil.

4. 4

   Transfer to the oven and cook for about 1¾ hours, or until the meat is tender and cooked through.

5. 5

   When the meat is cooked, remove from the oven and carefully lift the meat out of the pan onto a shallow roasting tray.

6. 6

   For the glaze, place all the glaze ingredients into a bowl and mix well.

7. 7

   Brush the glaze over the joint.

8. 8

   Place the joint into the oven and cook for 12-15 minutes, or until the glaze has become sticky and browned - reduce the heat if the meat is colouring too quickly.

9. 9

   Remove the meat from the oven and set aside to rest for 10-15 minutes, keeping warm.

10. 10

    Meanwhile, pour the initial cooking juices through a sieve into a clean pan.

11. 11

    Boil rapidly to reduce the liquid by half.

12. 12

    When the cooking juices have reduced, remove from the heat and add the cream and a squeeze of lemon juice.

13. 13

    Check the seasoning, adding salt and freshly ground black pepper to taste.

14. 14

    Keep warm.

15. 15

    Heat a large lidded ovenproof pan over a medium heat, then add the bulgur wheat and toast for a few minutes, stirring occasionally, to avoid burning.

16. 16

    Pour the stock into the pan with the bulgar wheat, season with salt and black pepper and add one-third of the butter.

17. 17

    Cover with a lid, place in the oven and cook for 15-20 minutes, until the stock is all absorbed and the bulgar wheat is tender.

18. 18

    Remove the kasha from the oven and fork through the remaining butter.

19. 19

    To serve, remove the string from the joint and cut into thick slices.

20. 20

    Spoon the kasha onto the centre of each plate and top with a couple of slices of lamb.

21. 21

    Spoon the cream sauce over the top and serve with a handful of green salad.