Lamb is my favourite meat & this is a personal favourite: Lamb Kleftico: Heat a large frying pan over a med-high heat. Using your hands, rub a Lamb Shoulder (approx 2.5kg) with olive oil, season to taste & sear. Scatter a 1/2 a bunch of fresh Thyme or Oregano over the base of a large roasting dish. Drizzle a little olive oil & place Lamb Shoulder on top. Smear with Anchovies (crushed to a rough paste). Dust with Cinnamon. Scatter the rest of the Thyme over the top. Spread 2 heads of Garlic (separated into cloves) around the dish. Spread 2 large red onions (cut into wedges) around the dish. Drizzle with more olive oil & 50ml lemon juice. Cover with baking foil sealing the edges. Roast @ 140c, 120c fan, gas 1 for approx 5hrs. (Yes approx 5hrs) Skim excess fat from the juices before serving. (meat will drop off the bone) For extra indulgence & authencity scatter 200g cubed Feta Cheese over the top, baste with juices & return to oven @ 220c, 200 fan, gas 7 for approx 10mins. Serve with your own selection of roasted vegetables. Idea: Salt Roasted Baby Potatoes: Generously cover the base of a roasting dish with table salt (plus any robust herbs (Thyme, Rosemary or Oregano) you wish for flavour. Cover with baking foil sealing the edges. Roast for approx 45mins @ 200c, 180c fan, gas 7. Note to Porky: Technically you can call this a roast if that makes you feel more comfortable with this foreign muck. Note general: Use New Zealand Lamb which grazes on the lush, largely untrampled grassy hillsides of the north Island. DO NOT be tempted to use Welsh Lamb. this will have grazed on scrubby grass, trodden by countless ramblers & may taste saltier than expected due to having been shxxxxx by a lonely Welsh Shepherd or just regular Welsh wxxxxxx out on a Friday night. or any night come to that. Acknowledgement: Stavros "escartes, malakas y bustas"
Posted on: Sun, 08 Sep 2013 11:49:48 +0000
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