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Slow Cooked Lamb with Curds and Whey

This recipe comes from the Betternarian philosophy on food which aims to help us feel better about the impact food has on our health and the planet.

Slow Cooked Lamb with Curds and Whey

Slow cooked lamb bits, whey, curd and weeds:

5kg of lamb bits, shoulder, neck & ribs

1 head garlic

1 lemon

3 tsp roasted coriander seeds

1 large red chili (chopped)

150g capers

300ml white wine

400ml olive oil

salt, pepper

1.5kg baby potatoes

3 shallots chopped

400g sheeps yogurt

200g mixed herbs and weeds: mint, nasturtium,

dandelion, wood sorrel, thyme and rosemary

 Carrots, tops & honey:

4 good size bunches of baby carrots washed with tops on

80g toasted flaked almonds

40g honey

hand full basil leaves

1 tsp roasted coriander seeds

50ml light olive oil

1 lemon

salt, pepper

1 garlic glove

100g grated Parmesan

 

To make the Labna & weed salsa:

Strain the yogurt over night through cloth.

Chop herbs from the garden, mix with the whey. Add 200ml olive oil, capers and shallots.

To slow cook lamb:

Place the various lamb parts and potatoes on separate sheets of foil and baking paper. Season with salt, pepper, add garlic, white wine, chili, coriander, lemon zest, olive oil, thyme and rosemary.

Wrap the foil into sealed parcels. Slowly cook on a BBQ (lid down) for 4 hours.

To make carrots:

Cut the tops from the carrots, season with oil, salt and pepper and char over the coals. Char the carrot tops a little and set aside.

 

Serve the lamb with Labna, the weed salsa the spuds and roasted carrots.

 

Click here to learn more about the Betternarian philosophy of food.

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