El­e­gantly roasted

The Weekend Australian - Magazine - - LIFE - david herbert david­her­bert­food@gmail.com

Slow-cooked lamb is de­li­ciously soft and ten­der; roast­ing it with veg­eta­bles saves on wash­ing up. Trim as much fat as you can from the shoul­der be­fore cook­ing.

SPICED SHOUL­DER OF LAMB WITH POTAT OES

1.5kg large waxy pota­toes, such as De­siree, scrubbed

2 large brown onions, thinly sliced

1 ta­ble­spoon chopped rose­mary leaves

2 cups beef, chicken or vegetable stock 2kg shoul­der of lamb

6 garlic cloves, peeled

1 ta­ble­spoon co­rian­der seeds, crushed

3 tea­spoons smoked pa­prika

2 tea­spoons ground cumin

Pre­heat oven to 150°C fan. Slice pota­toes into thin rounds and place in a bowl. Add sliced onions and rose­mary, sea­son with salt and pep­per; mix well. Roughly layer pota­toes and onions in a roast­ing tray and pour stock over. Place lamb on top of pota­toes, skin-side up. Us­ing a knife pierce the lamb all over; place a clove of garlic into each cut. Com­bine spices and rub over lamb. Roast lamb in oven for about 4 hours, or un­til ten­der and pota­toes are cooked. Serves 6

SHOUL­DER OF LAMB WITH FENNEL

2kg shoul­der of lamb

400ml fresh chicken stock

100ml dry white wine

3 fennel bulbs

2 onions, cut into wedges

2 tea­spoons fennel seeds

½ tea­spoon dried chilli flakes

3 ta­ble­spoons port

Pre­heat oven to 150°C fan. Sea­son lamb well and put it in a large roast­ing tray with half the stock and the white wine. Roast for 2 hours. Trim fennel and cut into 1cm thick slices (slic­ing length­ways). Ar­range fennel and onions around lamb and sprin­kle over fennel seeds and chilli, adding a lit­tle ex­tra stock or wa­ter to tray if dry. Cook for a fur­ther 2 hours un­til ten­der. Place lamb on serv­ing plate and surround with fennel and onions; cover with foil and keep warm. Strain juices from tray into a small pan, skim­ming off fat. Add re­main­ing stock and port. Bring to boil; sim­mer for 5 min­utes to re­duce. Sea­son to taste. Serve sauce along­side lamb and fennel. Serves 6

For a full ar­chive of David Herbert’s recipes, go to theaus­tralian.com.au/life/food-wine/recipes

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