Star Trek

Slow roasted shoulder of lamb

Posted by Gary

I think I have a new Sunday ritual*. I’m becoming addicted to slowly roasting a shoulder of lamb each Sunday. The roasting meat fills my apartment with a gorgeous rich meaty aroma and my hunger builds with the smells.

Shoulder of lamb and vegetables
Shoulder of lamb and vegetables
Slow roasted shoulder of lamb
Recipe Type: Roast dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
A [b]deliciously easy[/b] way to get the most succulent meat you’ll ever experience.
Ingredients
  • Shoulder of lamb (this one was 0.8 kg)
  • Pumpkin
  • Cabbage
  • Brussels sprouts[cap id=”attachment_12304″ align=”alignnone” width=”980″][img src=”https://yummylummy.com/wp-content/uploads/2015/06/2015-06-12_16.56.20_001_GARY_LUM_FB-1024×683.jpg” width=”980″ height=”654″ class=” size-large” title=”Brussels sprouts” alt=”A close up of Brussels sprouts”]Brussels sprouts close up[/cap]
Instructions
  1. Preheat the oven to 150 °C
  2. In a casserole suspend the meat on a [url href=”https://en.wikipedia.org/wiki/Trivet” target=”_blank”]trivet[/url]
  3. Put into the oven for 2 hours
  4. At the 2 hour mark add a slice of pumpkin and the Brussels sprouts
  5. At the 3 hour mark remove the casserole from the oven and allow the meat to rest for 20 minutes
  6. Carve enough meat for a meal and keep the rest for lunches
  7. Plate up and shoot a photograph
  8. Eat the meal
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)
Shoulder of lamb (uncooked)
Shoulder of lamb (uncooked)
Shoulder of lamb (cooked)
Shoulder of lamb (cooked)
Shoulder of lamb and vegetables
Shoulder of lamb and vegetables

Earlier in the day I went for a walk around Lake Ginninderra and shot a few photographs. I like how the wikipedia entry makes mention that water rats form part of the lake’s rich wildlife.

An abandoned bicycle by Lake Ginninderra shot at about 8.15 am
An abandoned bicycle by Lake Ginninderra shot at about 8.15 am
Cows by Lake Ginninderra. I'm experimenting with black and white photography
Cows by Lake Ginninderra. I’m experimenting with black and white photography
A high dynamic range photograph of Lake Ginninderra
A high dynamic range (HDR) photograph of Lake Ginninderra

For lunch I made a salmon and avocado lettuce wrap which I spiced up with a jalapeño pepper.

Ingredients for a salmon and avocado lettuce wrap
Ingredients for a salmon and avocado lettuce wrap
Salmon and avocado lettuce wrap
Salmon and avocado lettuce wrap

How do you like to cook shoulder of lamb?

*The current Sunday ritual is ironing my shirts and watching an episode of Star Trek.

My first frittata

Posted by Gary

I love eggs. I love frittata. This is the first frittata I’ve cooked

This frittata isn’t very imaginative because I didn’t know what I was going to cook for dinner until after lunch today. I just used whatever I had in the refrigerator and freezer. I’m thinking next time I might fry off the potatoes first. Otherwise I was pretty happy with my first go. I posted the finished photograph on my new Instagram account @yummylummyblog

Potatoes SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/80sec, ISO 400
Potatoes SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/80sec, ISO 400
Frittata preparation with Peas, Corn, Capsicum, Blue cheese, Potatoes, Tasty Coon cheese, eggs and cream. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/80sec, ISO 400
Frittata preparation with Peas, Corn, Capsicum, Blue cheese, Potatoes, Tasty Coon cheese, eggs and cream. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/80sec, ISO 400
Frittata straight from the oven NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/125sec, ISO 400
Frittata straight from the oven NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/125sec, ISO 400
Happy hump day dinner. Frittata and potato gems. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/125sec, ISO 400
Happy hump day dinner. Frittata and potato gems. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/125sec, ISO 400
Frittata
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Potato
  • Eggs
  • Pouring cream
  • Tasty Coon cheese slices
  • Blue cheese
  • Curry powder
  • Chilli flakes
  • Pepper
  • Frozen peas and corn
  • Capsicum
Instructions
  1. In a pyrex container lay some slices of potato on the bottom
  2. Add a slice of tasty Coon cheese
  3. Beat a couple of eggs and a dash of pouring cream
  4. Add about half of the egg and cream mixture to the bowl
  5. Add the peas, corn and capsicum to the egg and cream mixture and stir through
  6. Add some chilli flakes, curry powder and pepper to the pyrex bowl
  7. Add some crumbled blue cheese
  8. Pour over the egg and cream mixture with the vegetables
  9. Lay on top one slice of tasty Coon cheese
  10. Put the bowl into an oven at 150 °C for 1 hour
  11. Serve with some potato gems
  12. Shoot a photograph
  13. Eat the meal
  14. Wash the dishes
  15. Write the recipe
  16. Blog (verb)
  17. Ponder how much fat and cholesterol I’ve just consumed
  18. Banish those thoughts with how delicious the meal was
 

 

Do you like William Shatner’s music? I’d never really given it much thought until I listened to Colin on Melodic Treks 

 
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