Category Archives: Lamb

Shepherd’s Pockets

This is essentially a puff pastry tartlet of everything you put into a shepherd’s pie, without the hassle of cooking the filling first. Make a dumpling with cut squares of cold rolled out puff pastry and well-marinated meat. Brush it with an egg wash before baking in a preheated 200ªC oven. Place it on the top rack for 10 minutes or so until the pastry has puffed up, then place down on the lowest rack for another 10-15 minutes at 180ªC.

Another one to add to the list of this and that.

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Little Lamb

Today, I was on my routine grocery run at the supermarket, when a hunk of lamb breast caught my eye.

Then I remembered seeing a recipe about a 4-hour lamb roast.

Grab.

Here’s what you need:

  • 600g of lamb
  • 7 sprigs of rosemary
  • 6 cloves of garlic
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tbsp of olive oil

Here’s how you do it:

  1. Turn the oven to full whack.
  2. Score the lamb erratically and season with salt and pepper. Be sure to cover both sides.
  3. Smash the garlic cloves and toss half the number of them into a roasting tray.
  4. Lay in half of the rosemary sprigs as well.
  5. Then sit the hunk of meat in the tray.
  6. Drizzle olive oil.
  7. Place the remaining garlic cloves and rosemary sprigs on top.
  8. Cover well with foil and stick the whole tray into the screaming hot oven.
  9. As soon as the lamb goes in, turn the temperature down to 170°C.
  10. Let it roast for 4 hours, while you watch soccer and salivate.

What to have it with:

Serve with a potato smash, greens, an optional mushroom sauce, and most importantly, a berry or currant jam.

There’s something absolutely magical about having an ultra-tender roast with a jam. I don’t know about you, but it knocked my socks off.