Before Christmas 2011 I shed about 7 kg through a concerted effort of reducing my portion sizes, eating less and avoiding sweets. I also did a little exercise (without going overboard).
I’ve gained all the weight back through a combination of bigger portion sizes, eating more often and consuming sweets and desserts.
I want to feel more comfortable in my clothes and fasten the top button on my business shirts which is my indicator of a good healthful weight.
Seafood is always good and a big protein burst which will sate my appetite.
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.
The images were captured with Lumix point and shoot AVCHD Lite.
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.
Lamb shoulder
It was a bit expensive.
Price tag
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
Potato
►
Celery
►
Everything
►
I wanted to top the potato bake with a crunchy crusty topping made from streaky bacon and breadcrumbs.
I felt like doing something extra for dinner tonight. The last couple of days at work have been pretty busy and while I still have more work to do tonight, I was wanting something nice for dinner.
I bought a small rack of lamb from Coles and put some vegetables on the plate. The lamb was browned on a saucepan and then put into a moderate over for 15 minutes.
To finish I had Weis mango and cream ice cream with chunks of Queensland nuts (Macadamia). With this I had some cinnamon donuts.
