Wednesday, 16 December 2009

Slow cooked Lamb.....Mood=Lamb-tastic

Lamb is one of my favourites. It is delicate, flavoursome, and cheap. ISH. I cook lamb a hundred different ways, and this is by far my new favourite. Especially if you are busy. This is going to be one of your dishes that you will make over and over again. Its another one pan dish, where no attention is needed to make this perfect.



So my father was coming over today for the first time to see my new place, and i wanted to make him something that he would love so he can come back again and again. If i know anything about men, and especially my father, food is the way to their EVERYTHING!!!!


This is just simply a delicious drop off the bone kind of dish, and it didn't disappoint. I was a bit nervous as my dad is quite difficult with food and a perfectionist, and likes things the way he likes it, but he kept sticking his fork in for more, and i couldnt have been happier. I succeeded.


 Recipe:

1 whole shoulder of lamb
4 white onions
2 red oinions
4 carrots
1 bag of baby new potatoes
2 whole heads of garlic in their skins
Fresh Thyme
Fresh rosemary
Salt
Pepper
Olive oil
5 cups of water


Method:
  • Cut onions, carrotts, and place them in the pan.
  • Add the potaotes, Thyme, rosemary and salt and pepper in the dish.
  • Put the garlic cloves in their skin in the pan and season the whole dish with olive oil salt and pepper.
  • Place the lamb on top and slit it to insert some garlic cloves, rosemary and thyme, seasoning it with salt and pepper.
  • Add the water and get your oven ready at 120 degrees.
  • Place the whole thing in and leave it to cook for about 5-6 hours. Turning it over after 3 hours and then back again at the last half an hour just to bron it on all sides and to baste it. This wiill help keep the flavours in and juices running through as to not get dry. 


Lamb is not only for spring, but im sure you will have a spring in your step once you have eaten this.

5 comments:

JKCatering said...

This is a great alternative to Christmas lunch....

Anonymous said...

Looks just sensational.... The recipe is also so easy. I love these, bung in the oven type of recipes. Gives me hope. Will try it and let you know how it goes. x

tamara said...

i loved it and it was tasty. thank you Auntie

Anonymous said...

silly question for you, whats the difference between red and white onions?
for some reason, i dont know why, i usually use red onion when i am doing pasta sauces, i just feel it gives it a nicer taste xox

JKCatering said...

To be honest for me i think the red onions give a nicer caramleised flavour, which is a bt sweeter. But i like ot mix both when i cook. They both giev off something different to the dish. White onions are generally a little sharper. I love raw red onions but not the other way round. Thats just my opinion. I totally get what you mean about a nice flavour. But if you are making a sauce and dont want the colour of the red onion then i would go for white....