Not to boast about my cooking skills but the lamb shoulder brought to the table on Saturday for Jean and me was one of the best lamb based meals I have had.
Not my recipe of course but taken from Gordon Ramsey's "Ultimate Cookery Course", Slow Braised Stuffed Lamb Breast although I used an unrolled shoulder. I also decided to cook it much slower, about 4 hours @ 120 C. The result was very tender meat easily broken up. Admittedly Ramsey's original held its form and carved into sections like a Swiss Roll.
I'm not a usual fan of Ramsey's books but this one ticks the boxes for me as it is filled with meals I really fancied eating. Jamie Oliver is my usual favourite for this reason. The version of lamb shanks in the book is also well worth trying.
The twist that makes a difference is that the lamb is rolled with anchovies, oregano, chilli flakes and lemon zest. Then braised with white wine, half a tin of tomatoes, onions, capers and olives.
The resulting sauce was slightly light so I brought it together with flour and butter. Jean is not that keen on tomato sauces but this was not too over powering. It was nothing like a thicker full on Italian pasta sauce.
We also ate brown rice and green beans.
I'm really appreciating brown rice this month. I suddenly get the nutty taste and texture which makes regular white rice bland and uninteresting. It seems harder to over cook and produces a good bite. Nothing worse that squishy white rice that's mush.
While I'm ranting the same can be said of pasta. Maybe I should also re-try brown pasta. The less processed brown versions are supposed to be nutritionally better.
OK that's the target for next week.
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