Does anyone have recipes or ideas on slow-cooking a shoulder of lamb on the BBQ.
Mrs Fox and Friends are baking their Christmas goodies on Sunday, and she has decided that I am cooking for the girls, and the boys who will arrive later.
I have googled but nothing makes my socks roll up and dwon, so if anyone have some brilliance to share, it will be rewarded.
Perhaps keep it simple and wow them with sides. Slow cook the lamb with garlic and any herbs that float your boat then provide lots of salads, salsas and pita breads.
The crowd can then sit around the table and make up their own plates of whatever.
First you unzip yourâŚ
you can save yourself a heap of time by getting a butterflied leg of lamb, grilling for about 10-12 mins each side and youâll be done in no time.
Ravioli with brown butter, sage and pine nuts. One of those dishes you pay $25 for at a restaurant, but that takes 10 mins and no more than $5 to make at home.
Did you make the ravs?
Nah, thatâs the job of the Italian man whoâs been making pasta for 50 years.
Do you make the pasta? Edit. I should have read past your post.
So you buy them filled, boil them and sprinkle and shake on top?
did you make the boiled bread em?
Yeah I bought them, I have them in the freezer ready to go. They didnât have pumpkin this time, so I had to settle for spinach and ricotta.
The sauce is pretty easy, just melt some butter and oil in a pan, put in the pine nuts and sage leaves and fry a little til it goes a bit brown. When the ravs are ready you just stir them through. Simples.
Looks yummy Em, burned butter sauce is simply the best. Why anyone would want to make pasta is beyond me.
Agreed. Especially when there are so many great options to buy good pasta.
Haha. Love it.
I am trying to stay off bread for a while and this is my second day bread free. Wasnât sure what to cook so whipped up this morning. Eggs againđ
Itâs probably a bit late but Iâve used this recipe a few times in the Weber Q with a casserole dish. I go back to it because itâs super easy and the gravy at the end is amazing.
I posted this pic from it earlier in the year.
Do you use supermarket or butcher lamb?
Have found the supermarket ones a bit rough tasting, thinking Iâll try source a decent leg locally.
Usually the butcher.
This piece was a leftover chunk that was in the freezer after I bought a whole lamb off a workmate. I wasnât even sure what cut it was when it was defrosting.
Speaking of a casserole dish in the Weber, I invested in the set they sell which has a deep casserole dish, a shallower frying pan, a glass lid that fits both pans and a silicon mat to put the pans on. The pans have a removable handle, and the whole lot is non-stick and remarkably cheap and excellent quality. I use them in the oven just as much as in the Weber. The removable handle is great.
