Happy Sunday guys!
The weekend is almost over…. for some of you that’s bad news, for some it’s good – for me it’s very good! Weekends are the busiest time of my usual week. Being a chef means that you work more when others don’t. But it’s enjoyable – you just need to relax your mind and enjoy all of your days. I love keeping myself busy, otherwise the time won’t pass easy. So I decided to post a recipe today, after a long day at work, serving a lot of hungry Londoners.
I want to share with you how to make the perfect roast. I went to the butcher shop and the thing that grabbed my attention was the big lamb shoulder on the front display. I knew that this was the best choice and I bought it. When I was a kid, we used to eat roasted lamb quite often on different occasions. I love this meat – so clean and tender! The way I like it cooked is super simple and the most delicious. You just need to keep it natural and cook it with lots of love. I prefer cooking it slowly, for about 4 hours on 170 degrees.
Let’s go into a bit more details with the recipe.
- Lamb shoulder
- 500 gr of potatoes
- 100 gr carrots
- 1 clove of garlic
- fresh thyme
- fresh rosemary
- salt, black pepper
- 50 gr tomato puree
- Score the lamb shoulder with a knife
- Prepare a paste by mixing the tomato puree with salt, black pepper and paprika
- Rub it in the shoulder
- Place it in a big tray and surround it with the potatoes, garlic, carrots and fresh herbs
- Add just 100 ml of water
- Cover it with kitchen foil
- Cook it on 170 degrees for 3 hours and a half
- Take it out and remove the foil
- Melt 100 gr of butter with paprika powder and pour it over the meat
- Put it back in the oven for another 30 minutes, so you can get the nice color on top
You will be amazed by the result – you get a super tender flavorful piece of meat, surrounded by gorgeous vegetables!
It’s also a huge portion so you will get enough of everything.
Now I am going to take a deserved break, after a very busy weekend. Back to work tomorrow… very early in the morning. I need to wake up at 5, so I can start work at 6. It’s a long day, so I need to free my mind tonight.
I hope that you will try this roasted lamb shoulder soon. Share it with friends – surprise them with your slow cooking skills. If you have any questions – don’t hesitate to ask the Top Food Facts’ chef.
See you soon food lovers!