You can’t beat lambshoulder, slow roastedwith loads ofvegetables, rosemary and garlic. We eat lamb a minimum of three to four times a month at our house, either roasted leg or shoulder, lamb steaks, lamb patties with mashed potatoes and gravy, not to mention grilled lamb chops
With plenty of fresh herbs in there and an incredible, slightly sweet and sour dressing with lemon, honey, cinnamon and pomegranate molasses, I think this warm lamb salad would be a wonderful dish to serve your family and friends this New Year
Jamie serves it withsmashed root veg andgreens which it delicious, but as it was sunday. Jamie just says to place the rosemary and unpeeled garlic cloves underneath and on top of the lamb, but if I have time and can be bothered I also chop some of it up and make deep incisions in the meat with a sharp knife
This slow-roastedshoulder makes for a very special meal, and since a large joint oflamb isn’t particularly cheap, I’d save it for suitably special occasions or big family gatherings
Place the lambshoulder on top of the potatoes and pour the chicken stock over the potatoes, it should come to just over halfway up the side of the roasting tray, don’t immerse the potatoes completely otherwise they won’t crisp on the top
You can serve these any way you like – we had them with some Greek yoghurt androasted Mediterranean vegetables, but they would also go well inside a pitta bread with some hummus and salad, or with a rice or orzo salad
One of my favourite, simple, ‘country’ dishes is Roast ShoulderofLambwith Garlic and Potatoes. Keep at it until there is only room left for the two lambshoulders
slow roastedlambshoulderwith middle eastern spicesHave you ever brought a meal to the table, expecting a few happy exclamations and maybe a small rapturous reception, only to be sadly disappointed
Rosemary and garlic are natural partners for lamb but with a leg oflamb, it's often inserted and I find the garlic is still undercooked and indigestible
The dish is as easy of falling off a log and unlike most of the other methods for cooking lamb chops doesn't fill your kitchen with acrid fatty cooking fumes, everything is cooked in the oven so its an easy week day meal
and I was so very lucky enough to have been sent an incredible cushion ofshoulderoflamb from the good people at The Ginger Pig who only purchase meat with the Quality Standard mark
Meanwhile pull the lamb apart using two forks and serve with potatoes, veg and some of the delicious gravy, or alternatively serve with some natural yogurt mixed with mint sauce
Place your shoulderoflamb skin side up and drizzle with oilive oil and season. For the Beetroot puree place a roughly chopped beetroot in a blender with a clove of garlic, thyme leaves and a chopped onion - season with salt and pepper and blend until the consistency of risotto
I was not blogging as frequently as I would have liked to though but hope to put that behind me and regularly share my food and travel adventures with all of you
About an hour before the lamb is ready, place the sliced potatoes, thyme and stock in the drip pan underneath the lamb, season with salt and pepper and leave them to cook until tender
Put little slits all over and filled them with whole garlic cloves and sprigs of rosemary. Was waiting for a special Sunday lunch with my mum and in-laws
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