Saturday, 29 October 2016

Your Sunday MTM

Roast lamb”

You'll need a family size slow cooker.

The “roast” lamb is in fact slow cooked lamb shanks. How many shanks depends on how many you're feeding and the size of the shanks themselves, which vary. You need to consider too how you are going to serve the “roast” a shank for each person or are you going to strip the shanks and serve the delicious “nuts” of sweet meat on a serving plate. The choice is yours it's a matter of how you like to eat.

Cook an extra shank – all will be revealed later.

Using a large frying pan (or cook in batches) brown the shanks in a drop of rapeseed oil and transfer to the slow cooker. Use 2/3 lamb stock cubes and make up 500ml of stock in the frying pan and add to the shanks. Add another litre of boiling water from the kettle so that the shanks are ¾ covered. Slow cook for 4 hours in an automatic cooker – six hours on low setting if it's not automatic.

If you want your Sunday “lunch” at a specific time then you may want to consider slow cooking them on Saturday. It's not a huge task! They can be finished and browned by placing them in a foil tray for 30 minutes – turn after 15. Every household is different and likes “lunch” at a time to suit – whether 1 o'clock or 5 o'clock! Set aside your extra shank, it will not need browning – when cool, bag it and “fridge”.

Onion sauce

Remember I mentioned in the veggie prep on Saturday to peel and chop 3 medium white onions. Here's why.
Quick Onion Sauce

3 medium onions, peeled and roughly chopped
Good glug of rapeseed oil and generous knob of butter
30g plain flour
500ml milk
salt and white pepper
freshly grated nutmeg

Soften the onion in the oil and butter, sprinkle over the flour and mix.

Gradually add the milk, stirring continuously. Use and spatula to stir, you'll cover the base of the saucepan and stop the sauce from going lumpy.

Let the sauce boil when you've added all the milk, then remove from heat and season with the salt and pepper and nutmeg if you wish.

This sauce is the perfect accompaniment to roast lamb and it can be made immediately, ready to warm through to serve later. It also means you don't need a traditional gravy. If you have any leftover sauce, box it and fridge it.




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