Roasted Mint Shoulder of Lamb with Potatoes

Roasting a big piece of meat has never been as easy as this and with only 7 ingredients - one of them being the meat and the second potatoes!  Life to too short to have tough, overcooked lamb, this not one of those times.

This #Eatloveplaywithfood recipe has been inspired by my favourite Australian Chef, Donna Hay, who makes cooking look as easy as it is to breath. I generally shy away from a "big-meat' cook as I don't do them very well ... until now.

Instead of using a led of lamb, which can be quite expensive this time of year with the holiday season upon us, I have used a de-boned shoulder of lamb.  This some-what cheaper cut came out perfectly. Also what I like, is there is no need for a 'one-on-one; appointment with your local butcher, as you will be able to find it already de-boned and lightly tied straight off the shelf of your local supermarket.

For two us, I work on 800g,  but quite frankly go big or go home - as any left-overs are fantastic for sandwiches the following day.  Cooking times need to be adjusted pending size but you can safely work on 30 minutes at 200'C (400'F) for every 500g of meat.

Roasted Mint Shoulder of Lamb with Potatoes

Serves 2

4 big potatoes, quartered
Olive oil
Salt
4 stalks fresh rosemary
2 large cloves garlic, smashed
800g shoulder of lamb, de-boned and rolled
1/4 cup mint sauce

Preheat oven to 200'C (400'F). Place potatoes in a deep baking tray, sprinkle with a little oil and salt and toss coating evenly.  Place a rack on top of the tray.  In the centre place the rosemary in a single layer.  Add smashed garlic on top.  Place lamb on top of the rosemary and garlic.  Lightly salt and pepper to taste.  Cook 30 minutes for every 500g of meat.

For the last 15 minutes of the cooking time, remove the lamb from the oven.  Baste generously with the mint sauce and pop back into the oven for the last 15 minutes.  When done remove and wrap in foil for 5 minutes to draw.

The potatoes will be cooked and delicious as well as the juices of the meat have dripped over them during cooking.

Enjoy
~ Michelle ~  Eatloveplaywithfood

Walnut & Wild Mushroom Turduken (3-bird roast)

A Turducken is not so well known in Europe but a great favourite back home in South Africa. You can de-bone all the birds yourself, but it is very tricky, so I would suggest asking your local butcher to do this for you.  What is a Turduken? Check it out http://en.wikipedia.org/wiki/Turducken. It is so easy to assemble and is delish!  Here we go ...

3.5kg turkey, de-boned and butterflied
1.5kg chicken, de-boned and butterflied
1 duck breast, skin removed
2 shallots, chopped
2 tbsp thyme
1 carrot, roughly chopped
50g butter, softened
1 glass white wine

For the stuffing:
25g dried porcini mushrooms
2 shallots, finely chopped
1 tbsp thyme, chopped
100g walnuts, chopped
200g good pork sausages, skin removed
2 tbsp parsley, roughly chopped
Zest 1 lemon
2 tbsp breadcrumbs

For the stuffing:
Soak mushrooms in 300ml boiling water, cover and stand for 30 min.  Drain and reserve liquid (for gravy).  Finely chop mushrooms.  Heat a little butter in a pan and fry shallots for 1 min.  Add mushrooms and cook for another 2 min.  Add all other stuffing ingredients and set aside.

To assembly the roast:
Heat over to 190'c
Open turkey, skin side down
Place 1/3 stuffing on top and spread evenly
Place duck breast on top in the middle
Spread a 1/3 of stuffing over breast
Place chicken, skin side down on top of everything
Add the last 1/3 of stuffing and spread evenly
Tuck the top and bottom and pull the long sides together
Tuck one long edge over the other and tightly secure roll with some butcher string (2 pairs of hands here makes it easier)
Scatter shallots, thyme and carrot at the bottom of a large roasting pan (disposable works well)
Place roast on top of veg and brush with melted butter
Pour wine in the pan and season generously with salt & pepper
Cook for  2hrs (needs to reach 68' - 70'c with a thermometer)
Remove from oven, cover with foil a rest for 30 min

I use the mushroom reserved liquid with store-bought packet gravy - no one know the difference!

Enjoy!