Here’s what goes with the slow roast lamb shoulder. In terms of timing, it’s quite forgiving.
- 600g parnsnips
- 600g carrots
- salt, pepper
- 2tbsp honey
Wash and scrub the veg thoroughly, but I wouldn’t bother peeling them. Quarter them lengthways: you want pieces of roughly equal thickness, so slimmer roots can just be halved or trisected if your knife skillz are up to it. Some parsnips have very thin spindly ends, which will burn, so chop them off.
Bring a large saucepan of water to the boil, and add the carrots. After five minutes add the parsnips. After another five minutes try piercing a piece of carrot with a metal skewer. If you can, albeit with a little resistance, then they’re done.
Drain the veg and then tip them into small baking dish (one or two layers) and add 25g fat: duck fat or butter is preferable; lard or vegetable oil in an emergency. Toss them around with a spoon to get them coated, and season lightly. You can now set aside, at room temperature, for as long as you need.
If, like me, you’re doing lamb at Gas 2, then pop them in an hour before the lamb is done. When I remove the lamb, I then crank the oven up to max, and also remove this dish, so I can pour over the honey, toss again to coat, and then return to the oven for another fifteen minutes. That way they’re done at the same time the lamb has finished resting. Do keep an eye on them, as the honey glaze can burn quite rapidly.
Otherwise about half an hour on Gas 5 (190°C, less in a fan oven) basting with the honey after fifteen minutes.