Slow roast lamb with quinoa and onions served with kale coleslaw

It’s been a cold weekend in Canberra which motivated me to have roast lamb again.

I love a slow roast lamb, especially the shoulder joint. The lamb shoulder joint has deliciously fatty flesh and is full of lamb flavour.

After a morning walk and some Sunday ritualistic ironing and Star Trek watching I pulled out the lamb to get to room temperature. My plan was a three hour cook and a 30 minute rest. I then enjoyed watching the Summernats on 7mate and the burnout competition 

Slow roast lamb with quinoa and onions served with kale coleslaw
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Boneless butterflied shoulder of lamb
  • Onions
  • Quinoa
  • Mixed dried herbs
  • Curry powder
  • Salt
  • Pepper
  • Vegetable stock
  • Kale coleslaw
  • Coleslaw dressing
Instructions
  1. In a casserole lay out some sliced onion and add a cup and half of stock
  2. Add some quinoa and dried mixed herbs along with some curry powder
  3. Lay in the lamb
  4. Rub the lamb with curry powder, dried mixed herbs and salt
  5. Cover the casserole and put it into an oven at 150 °C for three hours
  6. After three hours remove the casserole and allow the meat to rest for thirty minutes
  7. Put the lamb with the onions and quinoa into a bowl
  8. Prepare the coleslaw
  9. Plate up the lamb, the onions and quinoa and the coleslaw
  10. Shoot a photograph
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
 

 

Onions, quinoa and herbs at the bottom of my casserole SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 800
Onions, quinoa and herbs at the bottom of my casserole SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 800
Boneless butterflied shoulder of lamb rubbed with curry powder and dried mixed herbs and salt SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 1250
Boneless butterflied shoulder of lamb rubbed with curry powder and dried mixed herbs and salt SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 1250
Out of the oven, slowly cooked boneless butterflied shoulder of lamb with quinoa and onions in a rich sauce SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 1600
Out of the oven, slowly cooked boneless butterflied shoulder of lamb with quinoa and onions in a rich sauce SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 1600
Out of the casserole, roast lamb with quinoa and onions SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/50sec, ISO 3200
Out of the casserole, roast lamb with quinoa and onions SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/50sec, ISO 3200
Slowly cooked lamb with quinoa and onions served with a kale coleslaw NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/100sec, ISO 400
Slowly cooked lamb with quinoa and onions served with a kale coleslaw NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/100sec, ISO 400

What did you have for dinner? Was it roast lamb?

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10 Responses

  1. The Hungry Dad would be thrilled with this meal! He loves roast lamb. We had vegetarian spring rolls made from scratch by Miss9 – they were amazingly good for her first attempt.

    1. Sounds like The Hungry Dad should have come to my place, although vegetarian spring rolls are very nice 😀

  2. I didn’t have roast lamb, but we went out for a curry and I shared some lamb curry with my husband. Your dish looks delicious – does turning kale into coleslaw make it more bearable?!

    1. I hope you enjoyed your curry. Thanks, it was a really nice meal. Yes, having kale in thin strips and mixed in a coleslaw with some creamy coleslaw dressing makes kale much more palatable.

  3. This looks so scrumptious! I love the step by step , with wash the dishes, write the recipe:)
    This is what all our recipes should be like:)

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