A funny thing I noticed when I travelled to Australia to visit family recently, was how incredibly cheap the lamb was there, especially in comparison to home. I found this most disturbing considering how NZ have so many sheep, we export a huge amount, and yet this Aussie lamb, was around half the price that it is here. Crazy! So, it had to be done. Moroccan Butterflied lamb on the BBQ! yum!
As I said, Easter Sunday we had Ma and Pa over for a family lunch, and I just happened to have a leg of our expensive NZ lamb in the fridge, begging to be cooked. The only solution to do this thing of beauty justice, was to slow-cook it, until it was tender, and juicy, and just falling off the bone. Slow cooked lamb has got to be one of the greatest gifts to man, and personally I can’t get enough of it. Of course the other added advantage was that once it was in the oven there wasn’t a huge amount for me to do for four hours!
The smell of it cooking was intoxicating, and it was hard to stay focused on the chores that needed to be done around the house, when the smell of onions, lamb and garlic permeated through the air.
Once out of the oven, it makes a wonderful centrepiece for the table, served whole and naked on a plate, with only a serving spoon and fork at it’s side, teasing to be consumed.
Only once everyone has been seated the show can begin. You pick up the spoon and fork, and show off this lamb in all it’s splendour and gently pull at the lamb with little force. Away these delicate morsels of meat fall, straight off the bone, soon to be devoured with vigour.
On Sunday this was served with crispy roast potatoes and carrots, with salad, and it was delicious. However if you find yourself making this on a winter’s day, there is only one option, the full accompaniment of roasted veggies.
Of course, if you notice yourself with any left overs the next day, this kind of meat lends itself quite nicely towards a casserole/Pot pie type dish. So that’s what we did.
Last night we had a dear friend to dinner, and I simply cooked off some onions and garlic in a pan, added the pulled lamb, two tins of tomatoes, salt and pepper to taste, mushrooms, chopped carrots, a splash of red wine and cooked briefly. Then I chucked all of this into a dish and topped with left over crispy potatoes (it’s always best to make too many potatoes), and cooked it in the oven for around 30 minutes. Served with peas and crusty bread to mop up the juices, it’s a winner!
The sounds that were coming from around the table were appreciative, and the smell was incredible. Lamb anyone?
Thanks for reading!