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    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
    To celebrate the Heinzies visit we had the family en masse over for dinner.
    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 am proud to be taking part in Blog Action Day OCT 16 2011
    Plus I made a very decadent Chocolate Torte gleamed from my trusty Triple Tested Cookbook
    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
    Add all ingredients to the pot
    Bring to boil and
    Simmer for 45 minutes
    Blend with hand blender

    Test for salt and add if needed
    Set aside

    For the lamb
    1 lamb shoulder, bone removed and excess fat
    trimmed off
    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
    75g butter
    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

    To serve
    Carve the Lamb
    Sit on top of the Polenta
    And cover with Tomato Sauce
     Of course I cooked far too much Polenta.
    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
    These are so delicious and moreish. Everyone loved them.
    Perfect to serve with pre-dinner drinks

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