I used Stone Soups recipe for my first lamb shoulder roast http://thestonesoup.com/blog/2010/03/the-perfect-roast-for-beginners-5-ingredients-360-minutes/ 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
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| Ingredients - I forgot to include the coriander seeds in this photo |
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| Prepping the ingredients |
Place sliced lemons in the base of a cast iron pot or casserole dish large enough to hold the lamb snugly.
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| 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.
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| Don't forget the coriander - Duh! |
Sprinkle over coriander seeds and cover tightly with foil and a lid – if you have one.
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| 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.
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| Lamb after 3 hours in the oven....it 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.
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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.
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| Two baking potatoes, 2 carrots, and an onion |
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| Veggies added to the pot plus another 1/2 cup of water |
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| 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....
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| In a serving bowl in all it's glory |
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| My plate |
Astrid
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