What’s 2 from 1, cause if you cook enough, you will be able to
create two killer meal from this.....
Meal one ---
shoulder of lamb
carrots
celery
onion
garlic
small red potatoes
salt-pepper, rosemary
half a cup to a cup of ginger ale
1.5 - 2 bottles of stout beer
touch of bacon grease - must for everything.....
sauce
Fig jam and fresh Mint
crockpot!!
real simple
High heat on cast iron pan or plate and quick sear all sides
of lamb - fast and gives extra flavour - you can also sauté onions.
then place this bad boy into the crockpot.
Cut up all veges small and place around and season meat.
Pour over the liquids and if you feel like those 2 bottles of stout are too
much - then drink some.....!!!!I did.
I placed the setting to 4 hours but I would have preferred
it to be 8 to 12 hours to be more tender and broken down, just ran out of
time....
I chose to serve the meat sliced up with the fig sauce
spooned over it, with a side salad that consisted of was a bed of arugula,
slice of Irish cheese, sliced heirloom tomatoes and a bit of garlic infused oil
and balsamic vinegar.
IMPORTANT --- left over lamb should be placed (broth and
all) into an air-tight container
Meal two -
left overs
tortillas or flat bread
american cheese
arugula or mustard greens
fresh basil
tomatoes
mayonnaise, horseradish and honey
so the next day, or maybe the day after, all the flavours
have been absorbed and shared thru the left overs.
on a wooden block or cutting surface, dice into small
sections the lamb and a few of the veges that were refrigerated in the stock.
Heat them up in the pan so they have a little brown sauté action happening.
warm up tortillas or flat bread (which is what I really prefer),
let a little american cheese melt on it too.
Slice up some tomatoes (you should have some heirlooms left
over) add some arugula, or mustard greens sliced up with basil.
Place all of the ingredients on to the flat bread, then I
created a sauce with mayonnaise, horseradish and a touch of honey that I
spooned over it.........The way to live.....
