Slow cooked lamb with Feta mash
Do you think people like us cook because we want to be loved?
I was wondering about this as I packed up a whole dinner of Slow roast Lamb, Roast Cauliflower & Walnut with Pomegranate, a Pumpkin grilled Haloumi and Pepita salad and some feta mashed potato, all packed up with perfect bowls and condiments to take to my friends house at Easter. I asked what they were doing and if they’d like dinner before turning up with it all…..and yes I made dessert- a gluten free lemon cheesecake with Raspberries and freeze dried pomegranate seeds.
I know they love me already so I’m not looking for attention here, even though at times I feel a little lonely, it’s true. I don’t think I will ever be lonely enough to be sitting on the couch dreaming of another life, there is too many places to see and too much to cook. And, certainly not lonely enough to try and win people over with food.
Slow Roast Lamb wth feta mash
But when you love cooking the biggest draw card is to share. The opportunity to create a gathering to share food and company. Any one that loves to cook knows this. That’s when it struck me, I cook just as much for me as for the pleasure it brings others, and the creative opportunities it brings to everyday routines. I’m just an addict.
Slow Roast shoulder
So this is the type of dish that is both great to take with you somewhere and an easy, no fuss one to cook. Whether it’s spring where you are or just becoming cold pop it in the oven and don’t forget to look out for the posts with the warm salads to go with it.
Is there some thing you love to do more than anything else?.
Feta Mash being mixed into a smooth puree
Ingredients |
Unit:
|
- 1.5 kg Lamb Shoulder
- 2 tablespoons cumin ground
- 1 teaspoon smoked paprika
- 2 cloves garlic
- 1 teaspoon sumac
- 3 tablespoons olive oil
- 1 piece preserved lemon 1/4 (pith removed chopped very fine)+ extra for serving
- 2 tablespoons Oregano fresh chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 500 ml chicken stock or beef,
- 2 Tablespoons pomegranate molasses
- 1 kg potatoes peeled chopped good mashing ones
- 200 ml milk 3/4 cup
- 150 gm Danish feta
- 1/2 teaspoon salt to taste
- 25 gm butter
Instructions
- Put all of the ingredients except the lamb and stock into a bowl and mix. You should have a nice spice mix that is like a paste. Rub this onto the lamb concentrating on the top.
- The flavours are best sealed into the lamb before cooking. Put a fry pan big enough to hold the lamb on a burner and heat. Add the lamb and sear on all sides. Transfer the meat into the oven dish and add the stock to the pan and scrape off the spices and add to the oven dish with the stock. Put the lid on and braise for 3 hours.(This can be made up to this point and left in the fridge overnight if required, remove fat and continue):
- I like to remove the lamb from the sauce and skim off as much fat as you can from the top. Puree the sauce in a blender or with a stick blender so you have a thick sauce. Add the pomegranate molasses and stir testing for salt.
- Add the lamb back into the pot. Rewarm on the stove top or pop into the oven at 180 ( 350) for up to 30 min without the lid.
- To make the Feta mash, Steam the potatoes till tender.
- Warm the milk with the feta till just warm-hot without boiling.
- Rice the potatoes then add the butter and spoon in the feta milk using 1/2 first. Stir till combined. There will still be some lumps. Keep adding milk till you have a nice loose mash. Taste for salt and add more if necessary.
- Serve the lamb with delicious Feta Mash
Lamb and pumpkin salad
Want the recipe for the delicious pumpkin salad….it’s coming up soon
I don’t eat lamb, but that pumpkin salad and feta mash are right up my alley.
Angie@Angie’s Recipes recently posted..Asparagus with Crunchy Gremolata Crumbs
Just popped by to let you know you,ve been featured today over at Carole’s Chatter. Cheers
Lamb is my favourite and this looks amazing. and yes, you are very loved !
You took this whole meal over ready cooked to a friend’s house?! I don’t think you’re looking for attention at all you just love to share your love of food with those you love. The spices are gorgeous and with feta mash – I’d love someone to rock up with a whole meal like this for me…
nancy@jamjnr recently posted..Claudia Roden’s Sweet Potato Salad
Your friends are very blessed to have you turn up with all of that and cook for them. I do love slow roasted anything at this time of year when the temperature drops; there’s something very comforting about having the oven on and all the aromas coming from the kitchen. I love how this has some Moroccan flavours and the mash with feta sounds wonderful xx
Hotly Spiced recently posted..Let’s Eat, Neutral Bay
Ooh feta mash yum! My name is Claire and I’m also an addict!
Claire @ Claire K Creations recently posted..An Easter escape
This dish is all kinds of comfort-full!
Joanne recently posted..Chewy Cinnamon White Chocolate Chip Coconut Cookies
This is a meal fit for the gods, I swear it is. SO full of flavour and warming.
I don’t know why we love to feed people. It just makes me feel happy.
Maureen | Orgasmic Chef recently posted..Mother’s Day the IGA Way
That looks delicious and yes I cook to be loved I’m sure! Also to eat but I love seeing people happy 🙂
Lorraine @ Not Quite Nigella recently posted..Ko & Co Soju Bar, Surry Hills
This lamb looks perfect with the feta mash, delicious job 😀
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Making It Easier With ZipList!
What an interesting question Tania….. You’re definitely right, cooking is all about Love. Giving and nourishing, urging second or third helpings, making someone’s favourite dish, and Comfort Food. I love you anyway, but just maybe I’d love you a little more if you cooked this for me 🙂
Btw, I have a slow roast lamb shoulder in the oven right now for our Mothers Day dinner! Xox
InTolerant Chef recently posted..In My Kitchen- May 2014
slow baked lamb sounds fabulous! can you invite me over next time pls?
milkteaxx recently posted..Swine and Co. CBD. Time to PIG out.