Podcasts Arts Random Yummy Random Yummy Ep015 | Slowly roasted lamb shoulder roll and fennel salad

Random Yummy Ep015 | Slowly roasted lamb shoulder roll and fennel salad

Published: Dec. 21, 2019, 7:43 a.m.

Saturday tea. Slowly roasted lamb shoulder roll and fennel salad.

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Check out the show notes at https://yumlum.co/2rem4yv

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Video at https://youtu.be/9lDgt8moppE

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Ingredients

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  • Avocado
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  • Bay leaves
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  • Beef stock
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  • Butter
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  • Carrots
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  • Celery
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  • Coriander
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  • Fennel
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  • Garlic
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  • Lamb shoulder roll
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  • Lime juice
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  • Nectarine
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  • Olive oil
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  • Parsley
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  • Radish
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  • Red onion
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  • Red wine
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  • Rosemary
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Instructions

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  1. In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
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  2. Add a stock cube, some red wine, and water.
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  3. Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
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  4. Place the seared lamb on the vegetable trivet.
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  5. Cover with more rosemary and some garlic.
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  6. Cover the baking tray with two layers of aluminium foil and form a loose seal.
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  7. Place the baking tray and the ingredients into a preheated oven set to 120 \xb0C (248 \xb0F).
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  8. Slowly roast for four hours.
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  9. Remove the baking tray and remove the aluminium foil.
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  10. Place the baking tray and ingredients back into the oven and turn the heat up to 200 \xb0C (392 \xb0F).
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  11. Cook for a further 20 minutes to make the fat crispy.
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  12. While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
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  13. Using a mandolin with cross blades cut fennel and red onion.
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  14. Without the cross blades slice radishes.
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  15. Chop coriander and parsley.
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  16. Dice a nectarine and avocado.
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  17. Mix some lime juice and olive oil for a dressing.
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  18. Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
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  19. Remove the baking tray and lamb from the oven.
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  20. Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
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  21. When the lamb juices form a syrup add a knob of butter.
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  22. Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
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  23. Aliquot some lamb for work lunches and place into the refrigerator.
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  24. Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
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  25. Add the salad to a plate and then the chunks of lamb muscle.
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