Yesterday afternoon, Husband took the Sprogs and a boarding-schooled son of Singapore-based friends to see the Picasso exhibition at the Art Gallery of NSW. I stayed at home making slow-roasted lamb and pudding for dinner. His mum said he’d love a roast. It was a bit frenetic. OK, a lot frenetic. But everyone loved the food, which made it pretty rewarding.
Here are the recipes. I swear, the lamb is INSANELY good.
INGREDIENTS: 1 lamb shoulder; 4 tablespoons olive oil; grated rind of 2 lemons (plus, in my case, a bit of grated thumb) plus juice; 1 tablespoon ground coriander; 4 cloves garlic, 2 crushed, 2 finely sliced; 1 cup water; 1/2 tub crumbled fetta; 2 tablespoons olive oil; 20 green olives, chopped.
METHOD: Mix 2 tablespoons olive oil, grated rind of 1 lemon plus juice, ground coriander and 2 crushed garlic cloves. Rub over lamb shoulder and refrigerate for 3 hours. Preheat oven to 120C. Pour 1 cup of water into a large casserole or roasting pan. Add lamb. Cover with lid or foil. Bake for 5 hours. Top up water if it dries out. Rest, covered, while baking potatoes (see TIP). Shred meat off the bone with 2 forks onto a serving plate. FETA DRESSING: Fry garlic slices and lemon rind in remaining olive oil in a small pan. Add chopped olives, lemon juice and crumbled fetta. Warm for 1 minute. Pour over lamb.
TIP: Chop potatoes into roasting pieces. Microwave them with a splash of water for 4-5 minutes to soften. Dry with a tea towel. Toss in oil. When lamb is removed from oven, increase temperature to 200C. Arrange potatoes on a sheet of baking paper on a baking tray. Bake until golden. Serve lamb and potatoes with something green, such as zucchinis, broccoli or rocket.
INGREDIENTS: 125g butter, softened; 1/2 cup firmly packed brown sugar; 2 eggs, 1/4 cup golden syrup; 2 cups self-raising flour; 1 cup cream. BUTTERSCOTCH SAUCE: 100g butter, 1/2 cup firmly packed brown sugar; 1/2 cup cream.
METHOD: After removing potatoes from oven, turn down to 180C. Brush a pudding basin with melted butter. Beat butter and sugar until light and creamy. Add eggs, one at a time, beating well between. Add golden syrup, mix well. Fold in flour alternately with cream. Spoon mixture into pudding basin. Bake in oven for 1 hour or until skewer comes out clean. Decorate with strawberries, drizzle butterscotch sauce and serve with ice-cream. BUTTERSCOTCH SAUCE: Place the butter and sugar in a pan. Stir over a low heat until the butter has melted and the sugar dissolved. Gradually stir in the cream.