19 October 2014

Delicious Shoulder of Lamb



Now as part of my clean diet I generally don't eat red meat, instead sticking to chicken and turkey when I do have meat. However, a little treat is in order now and again, so I made this for me and the boyfriend last week. I always think that if you have treats like this, which aren't actually bad for you because they're done in moderation, it keeps you off the processed foods. or at least me. When I do have something like this I also usually eat incredibly well during the rest of the day so that it won't affect my diet.

Ingredients (serves 3-4):
Lamb shoulder
Dried Rosemary
Dried Thyme
Extra Virgin Olive Oil
Garlic 
Sea Salt
Ground Black Pepper

1.) I think it's best to prepare the lamb a number of hours before you intend to start cooking it. So I did the first part of this before going to uni for the day, and cooked it when I got home. This sounds like a lot of hassle, but it really isn't. I spent about ten minutes prepping it in the morning, so it didn't mean I was up in the early hours of the morning like some kind of nineteenth century housemaid. Thankfully. I started by finely chopping two large garlic cloves. 


2.) Next I made the rub to go onto it. I put about four tablespoons of olive oil (adjust to the size of the lamb), a sprinkle of sea salt, half a teaspoon of black pepper, a teaspoon of dried rosemary and a pinch of dried thyme in a bowl. Sorry about the uber-long list. Give it a quick stir and add the garlic. 


3.) Rub onto the lamb. I also made little incisions into the meat in which I placed some garlic and rosemary. I feel that this always enhances the flavour a bit.


4.) Wrap in a couple of layers of clingfilm and place back in the fridge for a number of hours.


5.) Now it's time to actually get down to cooking. Preheat the oven to 150 degrees, or gas mark 2. Place foil over the lamb to retain moisture and cook for 3-4 hours. Every hour or so it's a good idea to baste the lamb again with the original mixture. This way none of the flavour gets lost with the cooking. 


I always thought that cooking lamb was something super hard that only my nan's level of expertise allowed you to do, but hey, if I can do it, so can you! 

Any comments/questions are always welcome

Steph :)


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