“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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