Lamb with smoked garlic and tomatoes

Print Friendly, PDF & Email

Smoked garlic is too be found in the shops now, at least at my Marqt
Slow roasted shoulder of lamb with smoked garlic, tomatoes and portabellas and spring vegetables
Ingredients:                                                                                                                     Sauce:
1 or 2 shoulders of lamb, boned
4dl white wine
2 slices of bread
4 shallots, chopped
3 tbsp parsley
1dl jus de veau (veal stock)
6 tbsp olive oil
2dl Lamb stock*
6 tbsp basil leaves
25g butter
3tbsp mint leaves
50g capers                                                                                                                        *Lamb stock:
50g parmesan                                                                                                                 Lamb bones and trimmings, browned
Salt and pepper
2 tomatoes
Spring vegetables in season
1 small leek, 1 small carrot, ½ onion
1 litre of cold water or light stock
Make the stock: place all ingredients together in a pan, bring to the boil and leave to simmer
Turn the bread into crumbs, fry in olive oil, add the chopped herbs, the seasoning and the capers.
Sprinkle mixture over the de-boned and opened lamb shoulder and roll up. Tie up the meat with kitchen string. Place in a deep casserole, season with salt and pepper and sprinkle with olive oil.
Place in a preheated oven at 200°C and roast for 10-15 minutes. Reduce the temp to 160°C and leave to roast for another 40 to 60 minutes, depending on the thickness of the meat. Test with a meat thermometer or metal skewer – it should be warm, approx. 55-60°
Remove from the oven and leave to rest for 20mins in a warm place before carving.
Pour off the excess fat and fry the shallots for a few minutes. Add a little white wine to the pan, reduce by two thirds then add the lamb and the veal stock. Bring to the boil and reduce to a good flavour.. Add a nut of butter and season the sauce to taste. Serve with the meat.
I often go to the Saturday markets in Amsterdam and buy various sorts of mushrooms and can never resist the Brie with truffles on the Noordermarkt
Portobellos are always on my shopping list, as I use them for many dishes.
I was addicted to flat black cap mushrooms as a child, maybe that is where I get out from.
Here follows recipe using Port taken from one of our courses a few years ago.
Portobello’s, baked cherry tomatoes  and smoked garlic:
1 head of garlic, smoked
Sea salt and black pepper
1 ½ dl olive oil
1 kg cherry tros  tomatoes
6 to 8 portabellas
Oil for frying
Bake the smoked garlic and a little olive oil in foil, bake approx 1 hour at about 120°
Place the tros tomatoes on a baking sheet lined with non stick paper, sprinkle with a little olive oil and roast at 180° Alternatively, use small vine tomatoes and bake on the vine.
Remove the stalks from the portabellas and slice the heads. Heat a little oil in a casserole until very hot, add the sliced portabellas and stir well, place casserole in the oven for 15mins. Stir from time to time.
Add the stalks to a stock.
Sprinkle the mushrooms with a little lemon juice and season with salt and pepper. Mix with the garlic  and the tomatoes. season to taste.
Serve with fresh green spring vegetables and the roasted lambs shoulder.
Whilst on Texel I treated myself to a half a rack of lamb, also delicious with this recipe. I baked it on the bone in a hot oven for 15-20 minutes, allows to rest, then cut between the bones.
I served it with pan fried spinach and new potatoes , pure and simple and the taste of the lamb pure heaven .

Comments Off on Lamb with smoked garlic and tomatoes