Monday, April 5, 2010

Food week - Sunday: Lamb shoulder

This was our Easter dinner. Braised lamb shoulder with mash and salad. My hubby made it for me and all I can say is 'It was fantastic!'.

Ingredients: (for 4)
1.5 kg lamb shoulder without bone
2 carrots
6 garlic cloves
5 small onions
a handful of fresh rosemary sprigs
4 bay leaves
150 ml water

Preheat the oven to 200 degrees. Peel  the onions and the garlic and half the onions. Peel the carrots and cut them into thick slices. Season the lamb shoulder with salt and black pepper. Sear it from all sides in a pan with a little bit of olive oil. Then put it into a casserole pot. Add the garlic, onions, carrots, rosemay and bay leaves. Then fill the water into the pan you used for the searing of the lamb shoulder. Heat it up until it cooks and soaks up the juices of the lamb shoulder. Then pour it into the casserole. Season again with salt and pepper. Put the casserole into the oven and leave it uncovered for about 15 minutes. Afterwards cover it with the upper part or with aluminium foil if you don't have a casserole. Bake it for 75 to 90 minutes. Let it rest for another 15 minutes.
Serve with mash and a fresh salad or green veggies. 

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