Slow Roasted Tuscan 'Spoon' Lamb

So this year for the Christmas I am preparing something that is not a turkey or gammon effort, instead, Lamb is my key focus point for the festive table.  'Others' will be donning the table with traditional bird and pork offerings, but I so need a change, and I have found it in a wonderful leg of lamb.  

Cooking a block of meat for 4-hours might seem a little excessive, but the results are nothing less than spectacular.  This lamb is so tender you can literally pull it off the bone with 2 spoons ... hence it's name.  

Serve it with some season or festive veg, you will not be disappointed ... I promise.  

Slow Roasted Tuscan Spoon Lamb

Serves 4 - 6

1,2 kg leg of Lamb on the bone
Olive oil
1 tbsp salt
1 tbsp cracked pepper
500 ml white wine (If its not good enough to drink, it's not good enough to cook with!)
1 cup water
2 whole heads of garlic, unpeeled, cup in half
15 stems fresh Thyme
15 stems fresh Rosemary
6 Anchovy fillets (optional)

Generously rub oil into the lamb on all sides.  Add salt and pepper and lightly rub.  Add oil in a pot with a tight fighting lid (Dutch Oven), brown lamb very well (almost burnt) on all sides. Remove meat and set aside.

Add wine, water and scrape grizzle off the bottom of the pot.  Add garlic, herbs, anchovies and place the Lamb on top. Cover with lid and cook for 4-hours exactly at 150'C.  Remove meat from pot and wrap in aluminium foil and stand for 15 min.

Strain liquid and squash garlic through a sieve. Reduce sauce to thicken ... or add a little flour or Mazina to help do so - pending how thick you like your sauce.  Place meat on a plate with season vegetables and drizzle with sauce.

To serve, you only need 2 spoons on the table to pull the meat ever so gently off the bone family style.

Enjoy
~ Michelle ~

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

Slow Roasted Lamb Shank

A lazy Sunday afternoon calls for so slow roasted lamb shanks.  These super tender individual ones I make in a Tagine and are delicious and very easy to make.  You can use one big leg of lamb on the bone if you like, just adjust your cooking time.

Now about a Tagine ... a tajine or tagine is a historically Berber dish from North America that is named after the type of earthenware pot in which it is cooked.  A similar dish, known as tavvas, is found in the cuisine of Cyprus.  If you don't have a tajine, use a Dutch oven (a heavy pot with a tight fitting lid), it works just as well.

Suitable for 2 foodie lovers

Generally it is hard to find green masala - so make you own in a processor:
50g green chilli
30g fresh ginger
30g peeled garlic
1/2 tsp turmeric
3 Tbsp veg oil to form a masala paste)

2  x 600g lamb shanks with bone
Salt & pepper
Olive oil
1 large onion, chopped
1 cup beef stock
1 cup dry red wine
1 tin whole peeled tomatoes
Zest of 1 lemon finely grated
Bunch of rosemary
1 heaped tsp masala

Preheat oven to 180'C
Season shanks with salt and pepper
Heat oil in a Tagine or Dutch oven (heavy pot with tight fitting lid) and brown all sides
Add onions, stock, wine, tomatoes, zest, rosemary and masala and nestle between shanks
Add lid and pop into the oven for 2 hrs until tender (time depends on size of shanks)
Turn once or twice to ensure even cooking
When done remove from sauce and boil down to thicken.

Delish served with some creamy herb mash potato.  Enjoy

          ~ Michelle ~

Lamb Shank Mediterranean

These super tender individual lamb shanks I make in a Tagine and are delicious and very easy to make.  You can use one big leg of lamb on the bone if you like, just adjust your cooking time.  Suitable for 2 foodie lovers.

Lamb Shank Mediterranean
#Eatloveplaywithfood 

Generally it is hard to find green masala - so make you own in a processor:
50g green chilli
30g fresh ginger
30g peeled garlic
1/2 tsp turmeric
3 Tbsp veg oil to form a masala paste)

2  x 600g lamb shanks with bone
Salt & pepper
Olive oil
1 large onion, chopped
 1 cup beef stock
1 cup dry red wine
1 tin whole peeled tomatoes
Zest of 1 lemon finely grated
Bunch of rosemary
1 heaped tsp masala

Preheat oven to 180'C
Season shanks with salt and pepper
Heat oil in a Tagine or Dutch oven (heavy pot with tight fitting lid) and brown all sides
Add onions, stock, wine, tomatoes, zest, rosemary and masala and nestle between shanks
Add lid and pop into the oven for 2 hrs until tender (time depends on size of shanks)
Turn once or twice to ensure even cooking
When done remove from sauce and boil down to thicken.

Delish served with some creamy herb mash potato

Rosemary Honey Sausage Kebabs

Friday night - don't feel like cooking night' kind of dinner is up for grabs. These are fun and quick and easy and great with a big portion of oven chips on the side.

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Rosemary Honey Sausage Kebabs: BBC Food

Olive oil

12 - 15 sturdy rosemary sprigs (10cm long)
12 - 15 rashers streaky bacon
40 cocktail sausages
2 tbs honey
1 tsp salt
1/2 tsp pepper
1/4 tsp Piri Piri

Heat over to 180'c
Lightly grease a large baking tray
Remove most of the leaves from each rosemary sprig, leaving a few tufts at the top
Cut each end of the sprig on the diagonal making it a sharp point
Place sausage in a bowl and toss with honey, salt, pepper and Piri Piri
Thread 2 or 3 sausage onto each skewer
Weave and secure a piece of bacon around each
Arrange skewers on baking sheet, drizzle with a little oil
Bake for 15 - 18 min turn and cook another 10 min until bacon is to your liking

Serve with a little sweet chilli sauce on the side!

Rolled Lamb with Fresh Herbs

Who doesn't love a leg of lamb ... slow roasted on the bone or a perfect de-boned one, tightly rolled and easy to cook, slice and with no waste?  Here is the most simplest way to cook this mighty meat.  It is delicious and something you can be guaranteed will turn out perfect every time.  Suitable for 2 foodie lovers and cooked to medium.

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Rolled Lamb with Fresh Herbs

2 tbsp fresh rosemary
2 tbs fresh thyme
2 tbs fresh origanum
1 tbsp butter
900g boneless leg of lamb, rolled in a sock
Olive oil
1 tsp salt
1/2 pepper
1/4 cup white wine

Preheat oven to 200'c.
In a mini processor, whizz herbs and butter to make a paste.
Rub lamb with oil and season with salt and pepper all over.
On the top rub herb butter and press down to form a crust.
Place lamb on a lightly oiled baking sheet, herb side up.
Pour wine into pan.
Cook for 20 min.
Reduce oven temperature to 150'c.
Cook for a further 30 min.
Test with a meat thermometer, temperature should be 66'c for medium lamb.
Remove from pan, cover with foil and rest for 10 min.
Cut and serve with a lovely rich rosemary gravy.

Potato Wedges with Smoked Paprika, Rosemary & Garlic

Now here is a great snack or side dish with anything.  It is affordable for entertaining and above all is oh-so-easy.  Here we go ... (suitable for 4 foodie lovers)

Potato Wedges with Smoked Paprika, Rosemary & Garlic

500g small to medium potatoes, cut into quarters lengthwise
4 tbs olive oil
3 cloves garlic, finely chopped
1 tbsp fresh Rosemary, chopped
1 tsp salt
1 tsp black pepper
1 tbsp smoked paprika

Heat oven to 200'c
Place potatoes on a baking sheet
Add olive oil, garlic, rosemary, salt, pepper and paprika
Toss with your hands to ensure all is mixed well
Bake as a single layer for 1 hr, turning half way through
Serve with pretty much everything, but herb cream cheese works best

Enjoy!