Tonight in the Valley there will be kitchens full of hearty aromas and fall off the fork lamb ready to be served with whatever the cook chooses to serve it with .
I will be preparing this meal for Wednesday Night dining @ The Manor .
DEVILLED SHOULDER OF LAMB ...
1. Season your deboned shoulder of lamb with salt and cracked pepper , inside and out .
2. Wash the lamb shoulder with apple cider vinegar inside and it .
3.Using a small bowl,place 3 tbs of breadcrumbs , 1 medium onion peeled and sliced 1 tbs of fresh mint ( I am using a combination of fresh mint , Thai basil and Vietnamese mint ...from my garden )
4. Now add a good drop of sharp chutney ( I used my egg plant relish with a good swig of sriracha )
And the chopped rind of 1/2 lemon ( better still if you have your own preserved lemons from Christmas ).1 tbs of minced garlic .
5.Stir in 1 lightly beaten egg and 2 tbs of milk to bind .
6.Mix to combine thoroughly .
7. Now stuff the lamb shoulder and roll up and secure with string .
8. Sprinkle all over the top with sumac .
9. Place in your slow cooker with 4 tbs of ghee .
10. Cook on high for 4 hours and let the aromas fill your kitchen ...
11. Serve with really well mashed potatoes, creamy cauliflower mash or even better a white bean mash , with broccolini.
12 .Now enjoy.....with a good red wine .
I will be preparing this meal for Wednesday Night dining @ The Manor .
DEVILLED SHOULDER OF LAMB ...
1. Season your deboned shoulder of lamb with salt and cracked pepper , inside and out .
2. Wash the lamb shoulder with apple cider vinegar inside and it .
3.Using a small bowl,place 3 tbs of breadcrumbs , 1 medium onion peeled and sliced 1 tbs of fresh mint ( I am using a combination of fresh mint , Thai basil and Vietnamese mint ...from my garden )
4. Now add a good drop of sharp chutney ( I used my egg plant relish with a good swig of sriracha )
And the chopped rind of 1/2 lemon ( better still if you have your own preserved lemons from Christmas ).1 tbs of minced garlic .
5.Stir in 1 lightly beaten egg and 2 tbs of milk to bind .
6.Mix to combine thoroughly .
7. Now stuff the lamb shoulder and roll up and secure with string .
8. Sprinkle all over the top with sumac .
9. Place in your slow cooker with 4 tbs of ghee .
10. Cook on high for 4 hours and let the aromas fill your kitchen ...
11. Serve with really well mashed potatoes, creamy cauliflower mash or even better a white bean mash , with broccolini.
12 .Now enjoy.....with a good red wine .
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