Cooking@THe Hilt - Lamb all the way - Part II

Shoulder of lamb seasoned generously with rosemary sprigs, unpeeled (life is too short) garlic cloves, olive oil, pepper and salt; preheated oven 250C then turned down to 170C and cook for 4 hours (with bone) or 3.5 hours (without bone. When done, meat falls off bone or can be pulled apart easily. Allow the meat to rest. 

Mix flour into lamb juice, keep stirring then add capers and simmer; add chopped mint and red wine vinegar. Blanch greens (spring onions, green sprouts and asparagus) then saute. Large chunks of potatoes, carrots, celeriac  are boiled then lightly crushed, buttered.

Roast shoulder of lamb crushed root vegetables and sauteed greens

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Barbecue lamb cutlets seasoned with crushed thyme and olive oil on ridged griddled pan. Add mushrooms. Prepare special basil sauce by crushing pine nuts and basil with a mortar & pestle into a pulp, add extra virgin olive oil and balsamic vinegar. Finally toss lamb, mushrooms with basil sauce. Add lemon juice. Serve with a simple watercress (or rocket) and pomegranate salad. 

Lamb cutlets with special basil sauce

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Morrocan-style lamb burgers

100% minced lamb. Dry rub seasoning: sea salt, black pepper, cumin seeds, ground coriander, sweet smoked paprika + the secret weapon Malouf Spice Mezze (Australia) or garam massala.

Cooking@The Hilt ~ Lamb all the way ~ Part I

Do you feel intimidated by those shoulders, legs and racks at the meat section? I am. So when the September class by Chef Michael Elfwing, Get Cooking @ The Hilt: Fresh ways with Lamb was announced, it was a given that I attend. 

The menu was massive - lamb shoulder, cutlets, 'lollipops' of ribs and burgers. 

  

With his usual charm and ease at imparting information, Chef Michael Elfwing took 13 participants through the anatomy, slicing and preparation of the various cuts of lamb from shoulder with and without bone to ribs with and without fat.

Preparation of the spices and seasoning from toasting to the finer choices of grinding or mashing with a mortar and pestle for different textures were shared.  

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Dukkha mix of hazelnuts, sesame seeds, pine nuts, coriander seeds, cumin, chilli powder, baharat (white & black pepper, cinnamon, cloves).

Hummus - chickpeas, garlic, tahini, paprika, extra virgin olive oil, lemon juice & zest

Lamb seasoned with olive oil and thyme; barbecued on a ridged griddle pan. 

Lamb rubbed in Dukkha mix; hummus and salad plated.

Barbecued lamb 'lollipops' hummus and nuts