Well the weather has been a little wild this week where I have been.
There is nothing like a bracing wind to work up an appetite!
A Room With a View
I am in a lodge in the mountains.
Not a bad place to be.
The wind is howling,
but I am fireside.
I have stood for HOURS (not complaining!), slopeside, as my lovely daughter completes some races.
The conditions test the most hardy.
It is all part of the resilience program - not sure if it testing parents or child more!
Being in the elements requires sustenance. Last time I was here, I posted a lamb shank recipe.
Today, the shoulder gets attention.
Veggies don't tune out,
I have added a delicious side that you will like....I aim to please you all!
Whilst I have a diet heavy on the vegetables, there are some days that a slow roast of a particularly gnarly cut is desired. I did this roast last week for some gorgeous friends who were visiting...and now I share with you, my online friends.
I marinated the shoulders 2 days before (overnight marinating is fine),
and slow roasted for 12 hours in a normal oven. I don't have a slow cooker, but you could use one, adding some extra liquid in the form of stock at the beginning of cooking if you wish.
These 2 shoulders, with the salads, roast kipfler potatoes, and baba ganoush was enough for 12...granted there were no teenage boys...4 adults and 7 teenage girls, with some lamb leftover)
12 garlic cloves
2 tblspns cumin seeds
2 lemons zested
1 tblspn sea salt
1 tblspn sumac
2 x lamb shoulders foreshank attached bone in ( about 1.5kg each)
preheat oven to 100
using a mortar and pestle grind the garlic, cumin, zest, sumac and salt into a paste. (no mortar and pestle?... chop...lots!)
score the skin and rub in
place in a greased roasting tin, cover with plastic wrap and fridge it
I marinated on the Wednesday for a cooking day Friday,
but an overnight marinade is fine.
Bring it out of the fridge at least 30 minutes before cooking
Roast the lamb for 12 hours. I added a little bit of olive oil over the top, and a small bowl of water at the bottom of the oven at the beginning of cooking,to keep the oven moist, then halfway through the day, I loosely placed
foil over the top
The meat should literally fall off the bone
Pistachio and Olive Tabbouleh
This is another of my variations of a traditional salad. I used burghul, which is wheat that has been steamed, dried and cracked. So if you are wanting gluten-free leave it out. Most commercial tabboulehs are heavy on the burghul (cheaper than being top heavy with the much-better-for-us-fresh ingredients), but as Kaz, my friend, expert on all things Lebanese says, there should only be a hint of burghul in the salad.
1 handful of burghul
1 big bunch of flat leaf parsley
1 1/2 C Sicilian (green) olives seeded, chopped
1 bunch mint leaves chopped
1 1/2 C shelled pistachios chopped
2 garlic cloves chopped finely
1 lemon zested, or 1/4 preserved lemon chopped finely
Juice of 1 lemon
1/4 C olive oil
250g haloumi sliced and fried in a frypan just before serving
Put the burghul in a bowl, add boiling water and let sit for 30 minutes. Drain.
Place all other ingredients in a bowl together with the burghul.
Just before serving mix the lemon juice and oil together and mix through the salad
Season with salt and pepper
Add the haloumi slices
Serve lamb, pistachio and olive tabbouleh, roast kipfler or sweet potato,
and baba ganoush.
otherwise bad behaviour is possible!
The fire is being lit as I write.
or for those of you in the warmer climates
be a cool cat.
Wherever you are this weekend
Have a goody