Saturday, October 15, 2011
Slow Roasted Lamb - Perfect for Feeding a Crowd-#BAD11
We had visitors from Hawkes Bay, for the weekend, Mary and Heinzie
They wanted to join in the Rugby World Cup festivities.
We did a trip down to the Waterfront. It is great down there.
We took the Bus, our new Bus service is fantastic...I have been on more Auckland Buses in the last month, than I have in the whole 34 years we have been living in Auckland
So buzzy. Unfortunately it wasn’t the best of weathers but we still managed to enjoy ourselves
I had seen Theo Randall cook this Slow Cooked Lamb teamed with Polenta.
Theo insisted that you use real Polenta not the instant kind. By the time it is flavoured up I’m really not sure if a normal person could tell the difference. But I did it anyway…I always do what I am told
I decided to serve it with a lovely rich tomato sauce.
This recipe will feed 4-6 people. As there were 13 of us, I bought 2 lamb shoulders.
To make life easier I had the Butcher roll and tie it for me.
Perfect for a crowd
Also an excellent subject for Blog Action Day. Slow Cooked Food and Family...What could be better?
I haven’t made this in years but it is beautiful.
I will post this separately.
So for the Main Event
First make the tomato sauce
Enough Olive oil cover bottom of pot
1 onion chopped
2 cans whole tomatoes
Plus 1 can water
8 Leaves basil
2 cloves Garlic peeled and chopped
1 heaped teaspoon brown sugar
Bring to boil and
Simmer for 45 minutes
Blend with hand blender
Test for salt and add if needed
For the lamb
1 lamb shoulder, bone removed and excess fat
2 tbsp olive oil
1 glass Italian white wine
2-3 tbsp balsamic vinegar
2 bay leaves
4 cloves garlic, left whole
1 onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
Sea salt and freshly ground black pepper
200 mls of hot water
For the lamb: preheat the oven to 160C/fan
Lay the lamb on a chopping board, then roll it up and tie with
butcher’s string quite tightly.
Season the outside of the lamb
well with sea salt and freshly ground black pepper.
Heat a large heavy-based ovenproof saucepan, pour in the 2
tablespoons of olive oil and when it’s really hot, put the meat in
the pan and fry to seal it so its browned all over.
Remove the meat from the pan and pour off any excess fat.
Deglaze the pan with the white wine – stand well back in case it flames – and let
it bubble for a few seconds.
Stir in the balsamic, bay leaves and garlic.
3. Return the lamb to the pan and cover loosely with tin foil.
Bake in the oven for 1 hour, then lower the temperature to
Cover and seal well with foil to keep the
moisture in, then return to the oven for 2 more hours, basting
the meat occasionally during the cooking.
Remove meat, wrap in foil and set aside in a warm place
Add the Mirepoix to the drippings
Toss the vegetables in the drippings
Saute about 5 minutes and
Add the water
Season and simmer till tender
Add the tomato sauce and simmer for about 10 minutes
I have given the instructions for the real slow cooked Polenta but quite frankly
I would use the instant stuff. Your choice
For the Polenta
250g slow cook Polenta, not instant
50g freshly grated Parmesan
For the Polenta:
About 40 minutes before the lamb is done,
make the Polenta according to the packet instructions, adding it
in a very fine stream to 1 litre salted, simmering water,
remembering to stir.
After 30-40 minutes of frequent stirring, the
Polenta should be like a thick, smooth porridge.
Season with salt and pepper, stir in the butter and Parmesan, taste and
adjust if needed
Carve the Lamb
Sit on top of the Polenta
And cover with Tomato Sauce
The best thing to make with this are Polenta Chips
Just lay the cooked Polenta into a flat greased dish
Cover with plastic wrap
Into the fridge.
This will keep for up to 5-6 days
Remove from dish
Cut into strips
Flour, egg and breadcrumb them
Fry in vegetable oil
Serve with a nice Lemony Mayonnaise
Or as I did for the Grandkids
Perfect to serve with pre-dinner drinks