Roasted Lamb Shoulder with Herb and Mustard
Few days ago was shopping in the city, was looking for fish but couldn't find nice skinned ones so decided to postpone it until I visit the Sydney Fishmarket again. Chanced upon some lamb instead so thought what the hell, might as well try to do it up myself after so many times of buying prepacked ones. This is my own version of Roasted Lamb Shoulder marinated with Herb and Mustard, served with roasted potatoes and cherrie tomatoes bathed in oregano.
Massively salt the lamb for 20-25 minutes. Remember that only sea salt is to be used, not your normal table salt.
Wash the salt rocks off, wipe the lamb dry with a kitchen towel and stab it all over with a small knife.
Break up the Thyme sprigs into small individual stalks, about 1cm long each and insert them into the slits. The amount inserted should vary according to the intensity of the flavor you desire. Squeeze mustard all over and roll the lamb around coating every part of it. Sprinkle some table salt and freshly ground black pepper over the coated lamb.
Peel and smash up some garlics, of which I have used about 1 and a half bulbs of it over here. Line them up on a sheet of foil placed upon a baking tray. The amount should be relative to the size if your lamb. The rule of thumb for me is that it should have a footprint as large as that of the lamb.
Place the nicely coated lamb onto the garlic.
Wrap it all up and place it in the oven after pre-heating it for about 10 minutes at 180c. Leave it in the oven for about 50 minutes before bringing the tray out and opening the top of the foil. The first 50 minutes will see the juices cooking the lamb, while after opening the foil, the heat should dry out the top layer for a crispier taste. After opening the foil, place it back into the oven for a further 15-20 minutes.
Ingredients for the sides: Cherry Tomatoes, Baby Potatoes, Oregano and Chives.
Finely chopped up oregano. Mix it up with finely chopped up chives.
Place the tomatoes and potatoes in a large mixing bowl. Lightly coat them with olive oil and dump all of the herbs in plus a dash of salt and freshly ground black pepper thereafter. Mix all of them together by hand until all is even.
Pan fry the mixture for a few minutes, drop in a small cube of butter. 2-3 minutes after the butter melts should be around when you remove the sides and place them on a sheet of foil on a tray. Pop them into the oven about 15 minutes after you've placed the lamb in.
Slightly overcooked, but still lovely.
Dish it out and serve.
Hopefully I'll be able to visit the Fish Market this weekend to get my seabass to try out some new dish. Or maybe scallops. Or maybe monkfish. So many choices!
Massively salt the lamb for 20-25 minutes. Remember that only sea salt is to be used, not your normal table salt.
Wash the salt rocks off, wipe the lamb dry with a kitchen towel and stab it all over with a small knife.
Break up the Thyme sprigs into small individual stalks, about 1cm long each and insert them into the slits. The amount inserted should vary according to the intensity of the flavor you desire. Squeeze mustard all over and roll the lamb around coating every part of it. Sprinkle some table salt and freshly ground black pepper over the coated lamb.
Peel and smash up some garlics, of which I have used about 1 and a half bulbs of it over here. Line them up on a sheet of foil placed upon a baking tray. The amount should be relative to the size if your lamb. The rule of thumb for me is that it should have a footprint as large as that of the lamb.
Place the nicely coated lamb onto the garlic.
Wrap it all up and place it in the oven after pre-heating it for about 10 minutes at 180c. Leave it in the oven for about 50 minutes before bringing the tray out and opening the top of the foil. The first 50 minutes will see the juices cooking the lamb, while after opening the foil, the heat should dry out the top layer for a crispier taste. After opening the foil, place it back into the oven for a further 15-20 minutes.
Ingredients for the sides: Cherry Tomatoes, Baby Potatoes, Oregano and Chives.
Finely chopped up oregano. Mix it up with finely chopped up chives.
Place the tomatoes and potatoes in a large mixing bowl. Lightly coat them with olive oil and dump all of the herbs in plus a dash of salt and freshly ground black pepper thereafter. Mix all of them together by hand until all is even.
Pan fry the mixture for a few minutes, drop in a small cube of butter. 2-3 minutes after the butter melts should be around when you remove the sides and place them on a sheet of foil on a tray. Pop them into the oven about 15 minutes after you've placed the lamb in.
Slightly overcooked, but still lovely.
Dish it out and serve.
Hopefully I'll be able to visit the Fish Market this weekend to get my seabass to try out some new dish. Or maybe scallops. Or maybe monkfish. So many choices!
posted by ckwei at 2:03 PM
1 Comments:
nice try kuo wei..
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