Tonight I tried something new. And it worked!
We had a visitor for dinner, and I am trying to use what’s in the freezer. I randomly bought a lamb shoulder a while ago, but I have never cooked it before.
So I Googled.
And found a Jamie Oliver recipe for spicy roast lamb.
I salivated. Instantly.
Then I prepared it. All my senses tingled. But that might have been to chilli on my hands when I rubbed my eyes.
So marinating overnight was a test of patience. But we passed. And this went into the oven:
3.5 hours
later, with my house smelling amazing, this is what came out:
And yes! It takes just as incredible as it looks.
I followed Jamie’s recipe, but wanted a vegie side dish, so I put a sweet potato (orange, chunky diced), two carrots, a tin of brown lentils, a tin of chickpeas and some oil to the baking dish, and topped it with the onions and lamb as per the recipe. It produced a wonderful, gooey, delicious, beautiful mess.
After shredding the lamb (you’ll need strong hands!), I served the meal on a platter, in layers. Baby spinach, vegetables, and lamb. It looked like this:
And as a side, a fresh, zingy green mango salad. I thinly sliced the flesh of 2 green mangoes, about half a continental cucumber (the smallest batons I could manage with a blunt knife), half a long red chilli (finely sliced) and the leaves from 2 stems of ming (finely chopped). A crack of salt (I use rock salt) and pepper, and the juice of half a lime hand-squeezed over the top. It popped! I always thought that was a pretentious cheffy word, but it is now in my vocabulary, thanks to this amazing salad:
Coriander might be worth adding, too.
A simple, delicious meal, definitely worth serving to guests. Great for summer as a salad or winter as comfort food. And the kids all went back for seconds. That’s a winner, right there!
Not too spicy, despite all the chilli. I think the mint helped. And the salad was perfect with the lamb.
pennicooks 