I’m thinking of tagging my meal recipes as Gary’s grub. I’ve been using the tag dude food but that’s not a term that seems popular in Australia.
One pot roast lamb shoulder roll with vegetables
Recipe Type: Dinner
Cuisine: Gary’s grub (Australian blokes’ tucker)
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A one pot recipe to minimise washing up and wasting time on domestic tasks
Ingredients
A small rolled lamb shoulder roast (between 500 and 750 g), these are available in supermarkets
Herbs and spices to rub into the skin (take your pick, I used curry powder, salt, pepper, mixed dried herbs)
Frozen peas (as much as you like)
Frozen broccoli (as much as you like)
Frozen spinach (as much as you like)
Instructions
Pre-heat your oven to 150 °C
Massage lovingly the dry rubbing mix into the meat
In a heavy casserole place the rolled lamb shoulder
Add half a cup of water
Cover with the lid
Put into the oven for two hours
At the two hour mark, add the vegetables into the simmering juices (this will mostly be lamb fat YUM)
At the three hour mark remove the casserole from the oven and remove the lid
Place the meat in a dish and rest in a warm spot for 20 minutes
Spoon out the vegetables and drain of oil, fat and water
Slice the meat to the thickness you like and put onto a plate with the remainder of the meat put it in plastic containers for refrigeration. This meat makes great lunch meat.
Plate up the meat and add the vegetables.
Shoot a photograph (I used my Nikon D7100 and Tamron 90 mm MACRO lens 1/100 seconds, f/5.6 and ISO 400)
Eat the meal
Pray the fat and oil doesn’t form a plaque in my ventricular arteries or my carotids
Wash the dishes and the one pot
Write the recipe
Write the blog post
Hope someone reads the recipe and likes the images and writes a comment
Notes
This is dead easy
3.2.2708
If you have any comments or questions please send me a comment in the space below.
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