Posts Tagged ‘Lamb shoulder’

Pomegranate & slow cooked lamb couscous

This makes such a lovely weekend dish and looks really attractive served on a large platter in the middle of the table. It requires a few hours in the oven but is hardly any work at all and uses just a few ingredients.

Wine Suggestion: this dish cries out for a Moorish influenced wine and nothing quite achieves this more than a Spanish Tempranillo. Our choice of the evening was the Carmelo Rodero Ribera del Duero Crianza which is juicy, powerful and also manages to achieve a perfumed elegance with exotic eastern spice hints.

Pomegranate & slow cooked lamb couscous – serves 6

  • 2kg lamb shoulder (or get your butcher to give you a forequarter if the lambs are small)
  • 1 onion, sliced
  • 1 tbsp pomegranate molasses, plus extra to serve
  • 300g couscous
  • butter
  • 1 tsp harissa
  • a small bunch of mint, leaves roughly chopped
  • seeds from 1 pomegranate

Heat the oven to 190C/fan 170C/gas 5.

Put the lamb into a roasting tin with the fatty side facing up. Scatter the onion around the lamb. Score the lamb with a sharp knife and rub in the pomegranate molasses with your hands. Season well. Add 2 mugs of water to the tin, then cover with foil and roast for 4 hours. Rest for 15 minutes before pulling chunks of the lamb off the bone with 2 forks.

While the lamb is resting, put the couscous into a large bowl with a large knob of butter, the harissa and seasoning, then add enough boiling water to just cover. Cover the bowl with cling film and leave for 5 minutes before fluffing the grains gently with a fork. Put the couscous onto a platter and arrange the shredded lamb on top. Pour off any fat from the roasting tin and pour the juices over the lamb and couscous plus a little more molasses. Scatter with the mint and pomegranate seeds.

(Original recipe by Lulu Grimes IN: BBC Olive Magazine, February 2014.)


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Lamb Dauphinoise Hotpot

Winter comfort food; the sweet potato topping is nice for a change and works well adding a layer of earthiness that suits the season. You will need to start this the night before but its very easy so don’t be daunted.

Wine Suggestion: We think southern Rhône reds rule here, especially a grenache dominant blend with a little bit of age where the heady spices become more velvety but you’ve retained enough tannins to work with the proteins in the lamb. The sweet spices and juicy fruit complement the sweet potato whereas a drier wine would fight with these flavours, so be careful of more traditional lamb matches like Bordeaux blends and Rioja / Tempranillo.

Lamb & Dauphinoise Hotpot – serves 8

  • 3 large carrots, cut into chunks
  • 1 onion roughly, chopped
  • 1 bulb of garlic, split in 2
  • few sprigs of rosemary
  • few sprigs of thyme
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 2.5kg shoulder of lamb on the bone
  • 1 bottle red wine

For the topping: 

  • 4-5 potatoes
  • 4 sweet potatoes
  • 150ml double cream
  • few knobs of butter

Heat the oven to 180C/160C fan/gas 4.

Use a flameproof casserole big enough to fit the lamb. Put in all the vegetables and herbs and stir in the tomato purée. Put the lamb on top, pour over the wine and season well. Cover and heat on top of the stove, then transfer to the oven and cook for 3 hours. Remove the lamb from the oven, leave to cool, then chill overnight.

The next day, remove all the hard fat from around then lamb. Lift the lamb out of the dish, scraping off and keeping the jellied juice.  Shred the lamb and throw away any large bits of fat and the bones. Put the lamb back in the dish, spoon over the jellied sauce and mix with the veg.

Heat oven to 200C/180 fan/gas 6.

Peel and slice the potatoes into rounds. Put them into a pan of cold salted water, bring to a hard boil then drain immediately. Put the potatoes back into the empty pan, pour over the cream and season well.

Arrange the potatoes on top of the lamb and drizzle the cream left in the pan over the top and dot with butter. Bake for between 40 minutes and an hour or until the top is nicely coloured and the sauce is bubbling.

Serve with some green veg.

(Original recipe from BBC Good Food)

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