Subj : Seasonal Ingredients - 03
To   : All
From : Dave Drum
Date : Wed Nov 02 2022 15:34:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Lamb Shoulder w/Giant Couscous & Caramelised Onio
 Categories: Lamb/mutton, Vegetables, Herbs, Pasta
      Yield: 4 servings
 
      1 kg Lamb shoulder; bone in
      2 lg Onions
      1 c  (to 2 c) water
           Salt & pepper
           Dried thyme
           Dried rosemary

MMMMM-------------------------SIDE DISH------------------------------
      1 c  Giant couscous
      1    Knob butter
      1    Knob cream cheese

MMMMM---------------------------SIDES--------------------------------
      4 md Potatoes
           Salad of choice
 
  Peel your onions and slice them into 4 thick wedges. Set
  these thick wedges on a deep baking tray. The onions act
  as a rack for the meat to sit on and raise it up out of
  the pan juices. As the meat cooks, it will caramelise in
  the meat juices to make a delicious part of the meal
  later. You can also use these caramelised onions are
  part of a rich sauce if you like by adding them to stock
  and meat juices.
  
  Place your should of lamb on top of the onions. Pour
  over some olive oil and generously season with sea salt,
  black pepper dried thyme and dried rosemary. (or any
  other herbs of choice)
  
  Next, pour a mug (or 2) of water gently into the pan
  making sure not to touch the lamb. The water level
  should be to the height of the onions. Cover the meat
  with foil and make a few holes to let out steam. Place
  in an oven at 175ºc/350ºF for 3 hours. (cooking times
  will vary depending on your cut of meat, this is a 1.2kg
  shoulder 3 hours slow on 175ºC will ensure it is juicy
  and falls off the bone)
  
  You don't need to turn the meat as it is resting on top
  of the onions and cooking evening all around in the
  steam. But you might want to check if the water is
  getting low and add a little more to stop your pan
  burning with all the caramelised juices from the meat
  and onions. I checked mine halfway through.
  
  40 minutes towards the end of the lamb's cooking time
  start the other dishes. Peel and cut potatoes and add
  them to a second pan drizzled with oil and a little
  water and seasoned well. Popthem in the oven to roast
  alongside the lamb for the last 40 minutes.
  Prepare the couscous as per the instructions. Bring a
  pan of water to a boil and add your couscous, allow to
  simmer for 20 minutes till it is cooked.
  
  When the couscous is finished drain the water and add
  your butter and cream cheese whilst it is still hot.
  Stir and leave aside. When the meat comes out of the
  oven you can stir in the caramelised onions from the pan
  with the couscous
  
  Prepare any other sides you like whilst you wait on the
  lamb.
  
  Lamb done! remove from the oven and set aside to rest.
  remove the onions from the pan and add them to the
  couscous. Alternatively, the onions can be mixed into a
  gravy if you like.
  
  The meat should be falling off the bone, tender and
  juicy. Plate up and enjoy
  
  By: Emma-Jane Richards
  
  RECIPE FROM: https://cookpad.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "...and never, never invoke anything you can't banish!"
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