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It’s not often that we have a Friday date night. Andrew’s doing afternoon shift most of the time, which is from 2PM to 10PM, and no way I can wait for 10PM to eat dinner. Doh. When he got an AM shift for a Friday last month, I thought we should have something special for dinner. We still had lamb shoulder in the freezer from our bulk buying at Vic’s Meat Market, and I thought it would be the perfect time to cook it.

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I thaw the shoulder “properly”, meaning I transferred it from the freezer to the fridge. I think I left it in the fridge shelf to thaw for more than 12 hours. On Thursday night, I scored it and rubbed it with garlic, thyme, spices and bit of olive oil, wrapped it with a cling wrap and put it back in the fridge.

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By Friday afternoon, I sent few instructions to Andrew on what else to add before he put it in the oven. I have this “lamb pot” which is basically a flat shallow cast iron dish with heavy lid. I call it “lamb pot” because it’s where I always cook leg of lamb slow roast. I told him to add onions, bay leaf, white wine, olive oil, salt and pepper. I think the lamb went into the oven around 5:30PM.

Around 7:30, it looked like this. It looked like it’s burnt, but trust me, it’s not.

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I transferred to another pan (so it’ll look better in the photos! haha) together with the roasted asparagus and served with skordalia. Skordalia is basically a mashed potato with garlic and olive oil, I’ve added the recipe below).

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Spiced Slow Cooked Lamb Shoulder

  • Servings: 2 fatties
  • Difficulty: medium, but needs patience
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Ingredients

Lamb shoulder, bone in

For the spice rub

  • olive oil
  • 3-4 cloves of garlic, minced
  • 3-4 sprigs of thyme, minced
  • 2 Tbsp cumin
  • 2 Tbsp sweet paprika (Hungarian paprika)
  • salt and pepper

For slow cooking

  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 1/2 water
  • 2 brown onions, quartered
  • 2 bay leaves
  • 1 lemon
  • salt and pepper

Method:

  1. Score the lamb in a diamond pattern
  2. Rub salt and pepper first, then rub the garlic, thyme, paprika and cumin and a bit of olive oil. Wrap with a cling wrap and place in the fridge for 4 hours or overnight if you have time.
  3. Preheat the oven to 180 deg C
  4. Place the lamb in the pan/pot that has a cover and can be placed in the oven. With cover, the moisture is trapped inside. Scatter the onion and bay leaves around the lamb. Add the oil, wine and water. Juice the lemon on the lamb and leave the lemon halves in the pot.Put the lid on and place in the oven. I suggest not to add salt at this time yet because you may have added a lot of salt in the rub.
  5. After 1 1/2 hours, check the lamb. If it got dry, add more water, wine and oil. Taste the sauce and adjust taste to your liking, I added more salt and sweet paprika. Be careful when tasting specially if you’re using cast iron as it will be very hot.
  6. Check after 2 hours, see if you’re happy with the tenderness of the meat, if not, you can place it back in the oven

“Skordalia”

  • Servings: 2 fatties
  • Difficulty: easy
  • Print

Ingredients:

  • 3 Large potatoes
  • 3-4 cloves of garlic
  • 1/4 cup Olive oil or more
  • salt and pepper

Method:

  1. Wrap the garlic in aluminium foil, and place in the 200degC oven for 20 minutes.
  2. Boil the potatoes whole for around 15-20 minutes until cooked throughly. The water will almost dry out out, but do not allow it to dry completely as your potatoes will burn.
  3. Allow to cool for about 5 minutes, then peel.
  4. Mash and pass it through a sieve for better texture
  5. Mash the roasted garlic and into the potato.
  6. Slowly add olive oil and mix until you get the desired consistency.
  7. Add salt and pepper to taste.

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