Slow cooked lamb (and more) - photos from this weekend's cook.

allitnils

First, the story. Then, the recipe. Of course, most will probably scroll through to see the photos.

In any case, here it goes:

It's the middle of winter in Melbourne - we're getting the lowest temperatures experienced in over 15 years, and I felt like a warm, hearty meal.

The first thing that came to mind was, of course, a classic boeuf bourguignon. A perfect meal consisting of big cuts of beef, red wine and tomatoes, slowly simmered for hours until the beef practically melts like butter.

And so I hopped on my bike and rode to the market, only 5 minutes away from my house, to buy the necessary ingredients.

Once there, the butcher where I generally buy the meat from had a big sign out the front: "Organic farmed lamb, today only".

An offer I couldn't refuse.

So, in my bag went a whole lamb's shoulder, some garlic, rosemary and thyme.

Of course, a bottle of red wine was also included; after all, I was already going to get one for the boeuf dish.. A 2008 Zinfandel, which handled the roasted lamb and garlic really well.

Came back home, patted the lamb dry, and proceeded to cook my very simple, yet incredibly tasty recipe of roast shoulder of lamb, cooked low and slow, with some garlic and rosemary and kosher salt, garnished with thyme, and when cooked, splashed with a dash of truffle oil.

Rubs?

Spices?

When produce is this fresh and delicious, it seems criminal to alter its flavour with anything else.

And so: my slow cooked lamb shoulder.

Cooked, indirect, at a low heat, for many hours.. Until the meat melts.

Anyone who reads my posts would, of course, know that I'm almost compulsive when it comes to eating healthy, and a complete meal could not go without a salad..... Of sorts. :P

This time, I did use the egg to help me create it. Some of it, anyway.

And so, photo 3:

Quinoa, raw, thinly sliced radish, chickpeas, bean sprouts, and roasted beetroot (roasted with the lamb in the egg), also thinly sliced. 

Lightly dressed with a cherry balsamic vinegar and a drop or two of sesame oil, and garnished with baby leaves.

And lastly, because I was feeling somewhat indulgent, and because it is the weekend, and because I had spent the whole morning running, chocolate mousse cooked in water, served over a mandarine and mango sauce with tempered dark chocolate.

R2Egg2Q

I'm not a fan of beetroot but your entire meal (salad included) looks and sounds fantastic! Nice pics too!

allitnils

Thanks.. It turned out nicely.. The sweetness of the beetroot was a good ontrast to the spicy crunch of the radishes....

AleBrewer

Looks so good! I love roasted lamb, and I am so sick and tired of these +100° days we are experiencing here. I cannot wait for fall!

allitnils

Looks so good! I love roasted lamb, and I am so sick and tired of these +100° days we are experiencing here. I cannot wait for fall!

It was lovely.. Lamb is obviously a huge market in Australia but aside from spring or summer I don't generally buy it as it generally tends to have a strong gamey taste..
Happy to have trusted my butcher with this one though.. It was mild and tender, and the meat soft, almost sweet....

And we are having 3-4 degree nights.. That's around 34 degrees F..... Might not seem that low to some, but I can't wait for spring.

AleBrewer

This thread has me thinking of getting some nice lamb chops next weekend! ....and shepherd's pie in the egg, and braised lamb shanks in the egg....and so on!

allitnils

Braised lamb shanks? Now I'm intrigued..!

allitnils

_{hhm.. i can't see the photos i uploaded - can anyone confirm?}

allitnils

never mind.. working now. :S

nolaegghead

Looks delicious!  I love to eat lamb with a yogurt or sour cream based horseradish sauce with fresh mint.

allitnils

Looks delicious!  I love to eat lamb with a yogurt or sour cream based horseradish sauce with fresh mint.

yep, my favourite way of eating lamb is generally with home-made tzatziki..

Not a big fan of horseradish though, but once went to a restaurant where I got a steak with a horseradish and creme fraishe sauce and was divine..