Saturday, December 11, 2010

Lamb Shoulder Roast

I used Stone Soups recipe for my first lamb shoulder roast  She has some great 5-ingredient or less recipes.

2 lemons, thickly sliced crosswise
1 small shoulder lamb, bone in (approx 1.4kg or 3lb)
1T coriander seeds
200g feta, crumbled
large handful green olives

Ingredients - I forgot to include the coriander seeds in this photo
Preheat oven to 170C or 340F (if your oven is fan forced reduce the heat to 150C / 300F).
Prepping the ingredients

Place sliced lemons in the base of a cast iron pot or casserole dish large enough to hold the lamb snugly.
Limes in the bottom of a cast iron Dutch Oven

Add 1/2C water.

Rub lamb with olive oil, salt & pepper and place on top of the lemons.
Don't forget the coriander - Duh!

Sprinkle over coriander seeds and cover tightly with foil and a lid – if you have one.
Add half a cup water, cover and place in oven

Bake for 3 hours. Reduce heat by 20C / 40F and cook for another 3 hours or until lamb can literally be cut with a spoon. Keep warm.
Lamb after 3 hours in the seemed done to me but I'll put it back in for another 3 hours.

When you’re ready to serve pop the feta an olives in with the lamb and bring to a simmer on the stove top.
Shred lamb from the bone and serve with the lemony pan juices topped with the feta and olives.
With one hour to go, I added 2 large carrots, 2 potatoes and an onion.  Craig wanted a pot roast experience.  And another 1/2 cup of water.

Two baking potatoes, 2 carrots, and an onion

Veggies added to the pot plus another 1/2 cup of water
Done to perfection

I"m not a big fan of feta or olives so I didn't add them.  So we're down to even less ingredients.  And I didn't have any lemons so I used limes....
In a serving bowl in all it's glory
My plate
I'm not sure how many shoulders we have in the downstairs freezers, but I definitely want to do this again! This was delicious..


No comments:

Post a Comment