How To Cook A Lamb Shoulder Fillet - How To Cook. Tip the vegetables, garlic and rosemary into a roasting tray and toss in a little of the oil. Once cooked, remove the lamb, place it a roasting dish, and cook in the oven for 20 minutes at 190°c.
How to Cook Lamb Shoulder Fillets on the Stovetop
You can cover them loosely. Season the escalopes to taste and set aside. Season the lamb fillet and place into the pan with a sprig of thyme. They're the best bit of the shoulder and need to be cooked differently. Sit the lamb on top, rub with the remaining oil and season generously with salt and pepper. Heat a heavy bottomed frying pan over a high heat. They'll take about 30 minutes at 180 degrees. Make a mirepoix by neatly chopping equal amounts of onion. You don't need a slow cooker, just do it in the oven. Tip the vegetables, garlic and rosemary into a roasting tray and toss in a little of the oil.
Next choose a suitable sized oven proof casserole with a tight fitting lid. Pair with our boulangère potatoes. They'll take about 30 minutes at 180 degrees. Cook chops for 3 to 4 minutes per side. Season the escalopes to taste and set aside. Heat oven to 200c/180c fan/gas 6. Carve the lamb into chunky pieces, place it on a serving plate with your choice sides, and drizzle over the reserved juices. You don't need a slow cooker, just do it in the oven. Remove the chops form the pan and let them rest on a plate for 3 to 5 minutes. 300ml lamb, beef or chicken stock. Whilst the lamb is cooking in the oven, prepare the gravy.
