Published: Dec. 21, 2019, 7:43 a.m.
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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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\\n - Avocado
\\n - Bay leaves
\\n - Beef stock
\\n - Butter
\\n - Carrots
\\n - Celery
\\n - Coriander
\\n - Fennel
\\n - Garlic
\\n - Lamb shoulder roll
\\n - Lime juice
\\n - Nectarine
\\n - Olive oil
\\n - Parsley
\\n - Radish
\\n - Red onion
\\n - Red wine
\\n - Rosemary
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Instructions
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\\n - In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
\\n - Add a stock cube, some red wine, and water.
\\n - Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
\\n - Place the seared lamb on the vegetable trivet.
\\n - Cover with more rosemary and some garlic.
\\n - Cover the baking tray with two layers of aluminium foil and form a loose seal.
\\n - Place the baking tray and the ingredients into a preheated oven set to 120 \\xb0C (248 \\xb0F).
\\n - Slowly roast for four hours.
\\n - Remove the baking tray and remove the aluminium foil.
\\n - Place the baking tray and ingredients back into the oven and turn the heat up to 200 \\xb0C (392 \\xb0F).
\\n - Cook for a further 20 minutes to make the fat crispy.
\\n - While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
\\n - Using a mandolin with cross blades cut fennel and red onion.
\\n - Without the cross blades slice radishes.
\\n - Chop coriander and parsley.
\\n - Dice a nectarine and avocado.
\\n - Mix some lime juice and olive oil for a dressing.
\\n - Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
\\n - Remove the baking tray and lamb from the oven.
\\n - Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
\\n - When the lamb juices form a syrup add a knob of butter.
\\n - Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
\\n - Aliquot some lamb for work lunches and place into the refrigerator.
\\n - Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
\\n - Add the salad to a plate and then the chunks of lamb muscle.
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