Hi Everyone!

I’m so excited about all the lamb recipes that are about at the moment.  I will be cooking up quite a few of them over the coming weeks.  Now, don’t judge me but I have been buying more recipe books.  Yikes! where will I put them is the only problem I see here.  When I look at the inviting pictures on the front covers whilst standing 1.5 mtrs from the next person ahead of me in the register line, I just can’t resist reaching over and grabbing one to look at.  Then, of course, due to COVID I can’t put it back.  Hmmmmmm….

Now the full name of this recipe is Slow-cooked Greek Lamb with Chilli Garlic Broccolini.  The Women’s Weekly has done this recipe to get two meals out of it which is fantastic. I will write up the recipe just how they have written it. However, I just wanted to concentrate on one so only cooked the one shoulder of lamb as opposed to two.

It looked so appealing and honestly I think you could do the same with so many other fruits in season.  Just stew them up in the same way as the rhubarb and strawberries.  This dessert tasted light, healthy (well maybe that’s me trying to justify stuffing my face) and not overly sweet.  Top it with ice-cream or cream if you fancy but I liked mine just as it came.  8/10.

Next week I am having my very dear friend for her birthday.  We will be having a seafood something as she is a pescatarian not quite sure  what as yet.

So until next week.

From my table to yours with love x

Slow-cooked Greek Lamb with Chilli Garlic Broccolini

This recipe ends up enough for two nights. The second shoulder creating a whole other meal. However, here I am just concentrating on the one shoulder with the broccolini.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 2 medium brown onions cut into wedges
• 8 cloves garlic unpeeled, bruised
• 4 bay leaves
• 6 10ch sprigs fresh rosemary
• 2 1.6kg lamb shoulders on the bone
• 1 tbsp olive oil
• 2 tsp dried oregano leaves
• 1 c chicken stock
• 1 medium lemon, cut into wedges
• 1/2 c water
• 2 long fresh red chillies halved lengthways
• 2 cloves garlic crushed
• 20 g butter
• 400 g broccolini trimmed

Method

 

1. Preheat oven to 160°c (140°c fan-forced). Oil the base of two large shallow-sided oven trays. Divide onion, garlic, bay leaves, rosemary, then lamb between trays. Rub lamb with oil; sprinkle with oregano. Season.
2. Pour stock into base of trays; cover trays tightly with foil. Roast lamb for 5 hours.
3. Increase oven to 200°c (180° c fan-forced). Remove foil from lamb, skim fat; spoon pan juices over lamb.
4. Roast lamb, uncovered for a further 10 minutes or until juices are reduced and lamb is browned. Reserve one lamb should for night 2.
5. Bring water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 minutes or until broccolini is tender and water almost evaporated. Reserve one-third (150g) broccolini for Night 2. Cover and refrigerate.
6. Serve lamb and pan juices with Chilli Garlic Broccolini and lemon wedges.

Notes

Source: Women's Weekly June Issue

Rhubarb and Strawberry Sponge Puddings

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 5 c rhubarb trimmed and coarsely chopped-you need about 10 stems
• 2 tbsp caster sugar
• 2 tbsp orange juice
• 500 g strawberries sliced thinly
• 2 eggs
• 1/2 c caster sugar
• 1/2 c self-raising flour
• 1/2 tbsp cornflour

Method

 

1. Preheat oven to 180°c
2. Cook rhubarb, sugar and juice in a large saucepan over low heat, stirring, until sugar dissolves. Cook, uncovered bout 10 minutes or until rhubarb is tender. Stir in Strawberries.
3. Meanwhile, make sponge mixture.
4. Spoon fruit mixture into 8 1-cup ovenproof dishes; bake about 5 minutes or until fruit mixture is bubbling hot.
5. Top hot rhubarb mixture evenly with sponge mixture; bake about 30 minutes. Serve immediately.
6. Beat eggs in a small bowl with an electric mixer about 10 minutes or until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold triple-sifted flours into egg mixture.

Notes

Source: Women's Weekly The Baking Collection