Orkney smoked garlic is out of this world with flavour too. It could be because the only other options are the tiny supermarket garlic or the hideously out of date dried up garlic at the village shop (am I the only one who buys garlic?!) but I think that the Orkney smoked garlic has a marvellous depth of flavour. The cloves are big, fat and juicy too and they make a wicked aioli.
A further adaptation to Slater's recipe was that I thickened the gravy with some cornflour dissolved in water and I left the foil off the lamb for the final 15 minutes of cooking. Without browning the lamb looked a little bit like that poor sheep I'd found, long deceased, in a peat bog up the hill (poor thing!). Slater's lamb recipe required browning to look palatable.
All in all this slightly adapted Nigel Slater recipe is a splendid method to cook a lamb roast. The resulting dish is moist and tender, full of flavour (that's because it's Shetland lamb!) and falls off the bone. The mash was a perfect accompaniment (although by the end you could notice that there was an awful lot of butter in it - you could easily reduce the butter content by 1/3, at least). Still, in the middle of winter when you're wanting a comforting meat & potatoes sort of meal, this is it!
Slow Cooked Shetland Lamb
A delicious, fall-off-the-bone, flavoursome lamb recipe using local produce
- large cut of Shetland lamb
- 1 bulb Orkney smoked garlic
- 1 tbsp sea salt flakes
- 2 sprigs, fresh rosemary, leaves only
- 1 tsp dried thyme
- drizzle extra virgin olive oil
- 1 heaped tsp cornflour
- 1 kg J.K. Mainlands selected local Shetland potatoes
- 100 grams butter
- 25 grams parmesan cheese
- 1 tsp Shetland Seaweed Sprinkle
- sea salt & freshly ground black pepper
1. Preheat oven to 160 C2. Separate and peel the cloves of garlic. 3. Combine garlic, sea salt flakes, rosemary and thyme in a mortar and pestle. Grind until it forms a paste.4. Drizzle with enough olive oil to form a thick paste.5. Rub the garlic herb paste all over the outside of the lamb and place lamb in a roasting tin.6. Add 250ml water and cover the lamb tightly with foil.7. Roast for 3 - 3 1/2 hours, until tender.8. Remove foil and transfer the lamb to another oven-proof dish. Return to the oven, without foil, for 10-15 minutes, or until the lamb browns nicely.9. Remove lamb from the oven and let rest for 15 minutes.10. Skim as much fat as you can off the top of the remaining liquid. Pour into a small saucepan.11. Bring the liquid to the boil. Stir in the cornflour which has been dissolved in cold water. Season to taste. Keep warm.12. Cook potatoes in boiling, salted water until tender.13. Mash with the butter and the seaweed. Season to taste.
DetailsPrep time: Cook time: Total time: Yield: serves 3-4
I am entering this recipe into Farmersgirl Kitchen's Dish of the Month, which features recipes from Nigel Slater.