You can find the full recipe at Yummy Lummy. This is just a summary.Continue reading “Slow cooker rolled boneless lamb shoulder with green vegetables”
I hope you’ve had a good day. I’ve been working from home today. I’ve spent nearly all day behind my laptop reading and editing documents.Continue reading “Australia Day 2020 roast lamb shoulder and fresh slaw”
Leftover slowly roasted lamb shoulder roll
Last night I slowly roasted a lamb shoulder roll. It was a really good meal. I set some of the lamb aside for lunches. I used some today to make my lunch.
- Leftover lamb
- Red wine
- Worcestershire sauce
- Dried Italian herbs
- Almond flakes
- Crushed peanuts
- Slice a stick of celery and a carrot.
- Sauté in a non-stick frypan.
- Finely chop some leftover slowly roasted lamb shoulder roll.
- Add to the frypan with the celery and carrot.
- Shake in some dried Italian herbs.
- Sauté until the lamb starts to caramelise.
- Add a splash of red wine to deglase the frypan.
- Add in the cream and some Worcestershire sauce.
- Add in the almond flakes and crushed peanuts.
- Serve in a bowl and eat with chopsticks.
Slowly roasted lamb shoulder roll and fennel salad
Tonight I was inspired by a work colleague who mentioned yesterday he was cooking a slowly roasted lamb shoulder for Christmas.
- Bay leaves
- Beef stock
- Lamb shoulder roll
- Lime juice
- Olive oil
- Red onion
- Red wine
- In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
- Add a stock cube, some red wine, and water.
- Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
- Place the seared lamb on the vegetable trivet.
- Cover with more rosemary and some garlic.
- Cover the baking tray with two layers of aluminium foil and form a loose seal.
- Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F).
- Slowly roast for four hours.
- Remove the baking tray and remove the aluminium foil.
- Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F).
- Cook for a further 20 minutes to make the fat crispy.
- While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
- Using a mandolin with cross blades cut fennel and red onion.
- Without the cross blades slice radishes.
- Chop coriander and parsley.
- Dice a nectarine and avocado.
- Mix some lime juice and olive oil for a dressing.
- Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
- Remove the baking tray and lamb from the oven.
- Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
- When the lamb juices form a syrup add a knob of butter.
- Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
- Aliquot some lamb for work lunches and place into the refrigerator.
- Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
- Add the salad to a plate and then the chunks of lamb muscle.
If you liked this recipe please share it on your social media platforms and please feel free to write a comment to let me know what you think.