My ingredients for the shoulder of lamb with a difference in a 6.5ltr slowcooker.
Soak 250gr of Haricot Blanc overnight
1kg shoulder of Lamb
3 carrots large dice
1/4 of a piece of celeriac diced
white of a leek slit in half and slices
1 sprig of lovage
Sel de Noirmoutier with 7 herbes (just showing off as I got this when down in Vendée) this was rubbed into the lamb.
The chopped root veg was placed on the bottom of the SC and the shoulder of lamb placed on top.
Rosemary & Bay |
Chopped the Sage, Oregano, Rosemary, Parseley and spread this on top of the lamb.
Added a whole fresh Bay leaf to the SC.
4 medium red onions peeled and cut into quarters placed these around the shoulder, 2 cloves of garlic crushed and added.
100g of button mushrooms halved and added.
400g of Thuringer bratwurst added whole around the shoulder.
3 roasted red peppers (from a glass) put on top of the lamb.
1/2 a glass of brined anchony filets added.
125g diced smoked ham
1 teaspoon of whole black pepper corns
Now added the beans, added the rest of the tomato flesh and poured in 600ml of vegetable stock (marigold)
slowcooker on high for 5 hours final pics with verdict later
Verdict! Bloody luvley, the meat was melting, I think that if I was doing it again I would try and get raw sausages like Toulouse or frische grob bratwurst but even the Thuringer have taken on the flavour of the stock and veg. So this gets a big thumbs up.
Cheers
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