Slow Cooked Lamb 2 Ways

Prep time 24 hrs (including marinading) // Cook 4 hours 

1. Slow Cooked Lamb

INGREDIENTS

1.3kg butterflied lamb shoulder

¼ cup olive oIl

1 bunch of rosemary (leaves only)

1 lemon

2 tablespoon fresh oregano (leaves only)

6 cloves garlic

1 tsp salt

2 tablespoon fresh thyme (leaves only)

THERMOMIX METHOD

1. Place garlic and all herbs in bowl and chop 3sec/sp7 scrape down bowl.

2. Add juice and zest of lemon, olive oil and salt to bowl and mix 4 sec/sp4.

3. Place lamb shoulder on roasting tray and pour marinade over the lamb and cover and place in fridge for 24hours (if you cant marinade overnight marinade for at least 2 hours for best results).

4. Take lamb out of the fridge and rest to room temperature. While this occurs preheat your oven to 200 degrees fan forced.

5. Cover lamb with foil, reduce heat to 160 degrees fan forced and cook for 1 hr. Remove foil and cook for a further 1 hour.

6. Let rest for ten minutes and make the gravy using the pan juices adding 2tbs flour and 2 cups of beef stock and mix until thickened.

7. Carve and serve with roast vegetables.

Non-THERMOMIX METHOD

1. Crush garlic and dice the herbs finely. Add juice and zest of lemon, salt and olive oil and mix well with a spoon.

2. Place lamb shoulder on roasting tray and pour marinade over the lamb and cover and place in fridge for 24hours (if you cant marinade overnight marinade for at least 2 hours for best results).

3. Take lamb out of the fridge and rest to room temperature. While this occurs preheat your oven to 200 degrees fan forced.

4. Cover lamb with foil, reduce heat to 160 degrees fan forced and cook for 1 hr. Remove foil and cook for a further 1 hour.

5. Let rest for ten minutes and make the gravy using the pan juices adding 2tbs flour and 2 cups of beef stock and mix until thickened.

6. Carve and serve with roast vegetables.

2. Lamb Pie

INGREDIENTS

Leftover lamb diced into small pieces

1 cup of frozen peas and corn

1 onion

2 carrots

½ cup red wine

1 tablespoon meat stock paste and 1 cup of water (or one cup of liquid beef stock)

1 cup tomato puree

2 tablespoon Worcestershire sauce

1 tablespoon bbq sauce

1 teaspoon vegemite (optional)

2 sticks celery

1kg potatoes cubed

25g tasty cheese

25g parmesan cheese

40g milk

2 tablespoon butter

THERMOMIX METHOD

1. Preheat oven to 210oC fan forced.

2. Place cubed cheeses in bowl and chop 8sec/sp7 and set aside.

3. Place dish lamb into a pie dish.

4. Add garlic, celery, onion and carrot to bowl and chop 6sec/sp8 scrape down bowl

5. Add 2 tablespoon of olive oil and sauté 5min/100deg/reverse/sp3.

6. Add stock paste, tomato puree, wine, sauces to bowl and cook 5min/100deg/reverse/sp3.

7. Pour Sauce over the lamb.

8. Without washing the bowl add diced potato to steaming basket and pour 800g water into bowl. Steam 15min/varoma/sp3.

9. Remove water from bowl and place potatoes in bowl.

10. Add milk and butter and mix 5sec/sp4.

11. Place the mash potato over the lamb mixture and sprinkle reserved cheese over potato.

12. Cook for approximately 25 minutes and serve with crusty bread (we use the everyday mum preservative bread recipe).

Non-THERMOMIX METHOD

1. Preheat oven to 210 deg fan forced

2. Place potatoes in a saucepan and steam until soft. Add milk and butter and mash and set aside

3. Dice onion, carrot and celery finely and crush garlic and sauté on pan with olive oil for 2 min

4. Add stock paste and water or liquid stock, tomato puree, wine, sauces, vegemite (if using) to pan and cook on medium heat until the sauce thickens

5. Pour sauce over the lamb and top with the mash potato

6. Grate the cheeses and sprinkle over the top of potato

7. Place in oven and cook for 25min and serve with crusty bread