Hmmmm.... Slow-roasted lamb shoulder, seasoned, then cooked (covered) at 325F/170C for around 4 - 4 1/2 hrs on a bed of rosemary sprigs, unpeeled garlic cloves and peeled, halved shallots, covered with more rosemary sprigs and unpeeled garlic cloves, then rested for 45 mins, and served on bed of mashed, mixed vegetables (Yukon Gold potatoes, carrots and turnips) and sauteed red kale, topped with a little jus made in the meat pan from whatever is left in the pan - the meat juices, garlic, shallots (rosemary stems removed) - plus a little stock and a touch of red wine, reduced for a little bit and spooned over each plate - not too much though as the meat and veg are already extremely moist. Incredibly easy to prepare, very little work, and it tastes absolutely phenomenal. Yum.
Served, rather tragically, with a crap Aussie Shiraz, the name of which escapes me - probably due to its complete crapness and total inability to form any kind of lasting impression in my mind.
I think I might have to start taking pictures of my culinary creations to make you jealous Nahthern
Posted by: Fatboy | Friday, 05 March 2010 at 14:21