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Wednesday, March 28, 2012

Slow Roasted Lamb Shoulder (Full Sunday Lunch Menu)

For H's Birthday I prepared a family lunch for 6 adults and three toddlers. It was easy and some of it, I prepared in the day or two before.

Starter: Roasted Aubergine & Mint Houmous (I made this the night before)

Slow Roasted Lamb Shoulder & White Wine Gravy
Rosemary Infused Mini-New Potatoes
Maple Glazed Parsnips
Steamed Chard 
Mange Tout, Bean & Basil Salad (I made this the night before)

Roasted Aubergine & Mint Houmous (I made this the night before)

Recipe Compliments of Waitrose Magazine

Slow Roasted Lamb Shoulder & White Wine Gravy

1.5 kilo lamb shoulder
splash of olive oil
splash of red wine
fresh rosemary
1 large onion sliced
2 garlic cloves peeled

1 tablespoon flour
500 ml chicken stock
3 tablespoon white wine
3 tablespoons of capers

1. Heat oven to 160 C (140C fan assisted/320F).

2. Score the lamb and season well with salt and pepper. The lamb should still have a bit of fat at this point.

3. Layer the bottom of the roasting tin with sliced onion. On top of the onion layer place half of your rosemary sprigs. Place the lamb on top of these two layers, fat side up. Layer the top of the lamb with the remainder of the onion and rosemary leaves. Toss the garlic into the dish. Splash the lamb with one small splash of olive oil and one small splash of red wine. Cover with lid or tightly with tin foil (aluminum).

4. Cook in oven for 4 hours.

5. After 4 hours, do not uncover roasting tin. Increase heat to 180 C (160C fan assisted/320 F) and cook another 20 minutes.

6. Remove from oven and remove from roasting tin immediately. Wrap the lamb in tin foil and let it rest for 15 minutes before serving. Remove all of the sprigs and oil from the tin. You will notice that the juice that the lamb has given off will be a denser darker one at the bottom of the tin and the oily stuff at the top. You want to get rid of the oil but retain the darker juices & set aside.

7. In a medium sized pot bring the stock to a boil. Add the white wine. Add the capers. Add the good dark juices from the lamb and bring to a simmer for a couple of minutes. If you want a denser gravy, add a tablespoon of flour.

Rosemary Infused Mini-New Potatoes

I like these little guys because they are easy to prepare, especially with little ones running around.

1.5 kilos of mini- new potatoes.

On the morning of, or night before, wash & dry your potatoes. Don't peel. Place them on the top basket of a steamer. On the bottom layer place 5 to 10 rosemary sprigs. Don't add water. Just let let the potatoes sit with the rosemary below it overnight or for a few hours the day of. About 30 minutes before you will be serving the food, fill the bottom of the steamer with water (leave rosemary in) and let them simmer until soft. This should take about 25 min if you are using the mini-new potatoes.

Maple Glazed Parsnips

1 kilo Parsnips
Sunflower or Corn Oil
Maple Syrup

Cover your roasting tin with foil. Peel and thinly slice the parsnips. If you slice them thin enough, you will not have to par boil and your oven time will be reduced. Place the parsnips into the roasting tin, pour over a glug of the sunflower oil and using your hands mix well. Then add a generous glug of maple syrup or golden syrup and using your hands mix it well into the parsnips. Place in the oven at 140 C for 10 minutes and then at 180 C for about 20 -30 minutes, until they are soft, tender and sweet.

Steamed Chard 

Place chard in a steamer basket and steam for about 10 minutes.

Mange Tout, Bean & Basil Salad (I made this the night before)

Recipe Compliments of Waitrose Magazine

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