Following my friend’s advice I laid down a bed of garlic and rosemary and overlaid that with lamb. On top I put in more garlic and rosemary and then covered snugly with aluminium foil. I placed the tray in a hot oven 240 °C for 30 minutes and then turned it down to 150 °C for a few hours. When it was ready I pulled the tray out and allowed the meat to cool enough for me to pick the meat from the bones and then put on my dinner plate.
These were cheap as at Coles.
There was lots of garlic. I pity friends who sit near me tomorrow.
The smashed potatoes were made by boiling a few spuds until just tender, allowing them to cool, ‘smashing’ them with your hand and then covering with salt, pepper, herbs and butter.
After boiling and smashing, in the tray.
The spuds should be boiled to just soft enough to smash with the heel of your hand.
Cover with salt, pepper and your herbs of choice. I chose oregano.
The potatoes need to be seasoned well.
Butter is also important.
As I’ve said before butter (like bacon) makes everything taste better.
The bones came out with the meat soft enough to pull away.
It is always a feeling of accomplishment when meat is cooked the way you like.
Plated up lamb and potatoes.
I should have made some gravy, but in truth it wasn’t necessary.
Poh does a nice rendition of this which can be found at the ABC website.
For alternative guidance on smashed potatoes here’s a youtube video to assist.
It’s been a busy week, albeit a short week with a public holiday on Monday. Yesterday I spent most of the day at work trying to catch up. I didn’t get very far. Today I was going to do more but thankfully got caught up watching Bathurst and then the Wallabies play the Springboks.
This morning when I went grocery shopping I came across a bit of lamb shoulder. It’s not often you see shoulder amongst all the legs (maybe I don’t look hard enough). Like pork, I think the shoulder of a lamb is more succulent and juicy than the hind leg or rump.
It was a bit expensive.
I really love the feel of handling meat, especially when it’s room or better, body temperature.There’s nothing like feeling the muscle fibres and having a knife in your hand. I really like butterflying a leg of lamb and dissecting the muscle compartments with my fingers. My boning knife is my favourite tool when working with lamb.
Out of the plastic and with my favourite boning knife.
On the rack I tucked the shank underneath.
Lamb on a rack
I also wanted something indulgent to eat with my meat.
Potatoes, celery and and onion
And in the food processor they go
I wanted to top the potato bake with a crunchy crusty topping made from streaky bacon and breadcrumbs.