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Martin Bosley's slow-cooked shoulder of lamb recipe - 19 October


Slow Cooked Shoulder of Lamb, Brown Rice Pilaf and Broccoli

Makes enough for 4

1 shoulder of lamb, boned
3 stems of rosemary
3 garlic cloves
1 cup of olive oil
2 carrots
2 celery stalks
1 leek
1 medium onion
2 x 400g tins of whole peeled tomatoes
1 cup of white wine
500ml chicken stock

- 3 days before cooking the lamb, make a series of small cuts into the lamb shoulder with the tip of a sharp knife.
- Strip the stems of rosemary of their leaves and finely slice the garlic.
- Stud the shoulder with the rosemary and garlic, pour over the olive oil and marinate in the fridge.
- Preheat the oven to 200degC.
- Place the lamb into a large casserole dish big enough to get all the vegetables in around the meat.
- Roast the lamb in the oven for twenty minutes, then turn the heat down to 160C and remove the casserole.
- Cut the carrots, celery and leek into 3cm pieces and tuck them in around the lamb.
- Peel and chop the onion in half and add to the dish.
- Pour the tomatoes, wine and stock over the lamb, cover with a piece of greaseproof paper and a close-fitting lid and return the casserole to the oven.
- Cook slowly for 3 hours. Remove the dish from the oven and carefully lift out the lamb onto a suitable plate and season with salt and pepper.
- Strain the cooking juices into a small pot and discard the vegetables.
- Over a medium heat bring the juices to a simmer and reduce until thickened.
- Carve the lamb into thick slices and transfer them to a serving platter.
- Pour the reduced cooking juices over the top and serve.


Brown Rice with Brocoli

Enough for 4

300g brown rice
1 medium onion
2 tbsp unsalted butter
1/2 cinnamon stick
500ml chicken stock
1 head of broccoli
A handful of flat-leaf parsley leaves
1/2 lemon, for the juice

- Rinse the rice in three changes of cold water, until it is no longer cloudy and then cover it with fresh water and a good pinch of salt.
- This will help to soften the outer husk.
- Peel and finely chop the onion and melt the butter in saucepan.
- Add the onions and the cinnamon stick and cook until the onion is translucent.
- Drain the rice and add to the onion, pouring on the stock.
- Bring to a boil and then reduce the heat to a simmer, cover with a tight-fitting lid and cook for 8 minutes.
- Cut the broccoli into florets and add into the rice.
- Cook for a further 8 minutes and season with salt and pepper. 
- Chop the parsley, stir into the rice, give it a squeeze of lemon, and serve.


Mushroom Risotto with Asparagus and Goats Cheese

Enough for 2

6 thick asparagus spears
2 tbsp unsalted butter
1 medium onion
300g small button mushrooms, wiped
2 tbsp chopped tarragon
275g Arborio rice
1 litre hot chicken stock
1 tbsp unsalted butter
2 tbsp goats cheese feta
2 tbsp olive oil

- Wash the asparagus under cold running water and set to one side.
- Melt the butter in a heavy-based pot.
- Peel and chop the onion finely and cook in the butter until it softens and becomes translucent and without colour.
- Cut the mushrooms into quarters and add them to the onions and cook for 2 minutes, stirring to coat them in the butter.
- Add the tarragon and the rice, and stir for 2 minutes to coat the rice in the butter.
- Pour on a ladle of hot stock and cook until it has been absorbed by the rice.
- Pour on all the remaining stock, cover the pot with a lid and simmer for 13 minutes.
- While the rice cooks, Thinly slice the asparagus stems on the diagonal up to 1cm below the tips.
- Remove the lid from the pot and stir the rice until it becomes creamy.
- Add the sliced asparagus stems and tips and cook until tender, about 3 minutes.
- Stir in the butter and season with salt.
- Pour the rice into serving bowls and crumble the goat's cheese over the top and splash with a little olive oil.


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