Slow Cooked Lamb with Curds & 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.
5kg of lamb bits, shoulder, neck & ribs
1 head garlicW
3 tsp roasted coriander seeds
1 large red chili (chopped)
300ml white wine
400ml olive oil
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
hand full basil leaves
1 tsp roasted coriander seeds
50ml light olive oil
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.