Text 24245, 108 rader
Skriven 2009-05-20 21:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: aluminum window frames
==============================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> Before we did our remodeling job three years ago, our sliding glass
 DS> doors were cased in aluminum.  In the dead of winter, it was not
 DS> unusual to have 1/2 inch of ice on the frame -- and the oak strip floor
 DS> is warped there from the melting run off.

Imagine how much worse they perform at -40 and 7 months of winter!


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Roasted Shoulder Of Lamb W/Smashed Vegetables & Greens
Categories: British, Lamb
  Servings: 4

           For the lamb
      2 lb shoulder of lamb
           Olive oil
           Sea salt and freshly ground
           black pepper
      1 lg bunch fresh rosemary
      1    bulb garlic; unpeeled,
           broken into cloves
           For the smashed vegetables:
  1 1/2 lb peeled potatoes; cut into
        lg chunks
      3 lg carrots; peeled and cut
           into small chunks
    1/2 lg rutabaga; peeled and cut
           into small chunks
      6 TB butter
           For the sauce:
      1 TB all-purpose flour
      2 c  good-quality hot chicken or
           vegetable stock
      2    heaped tablespoons capers;
           soaked, drained and chopped
      1 lg bunch fresh mint; leaves
           picked
      2 TB red wine vinegar
      1 lb greens; white cabbage,
           savoy cabbage, Brussels
           sprouts tops or cavolo nero,
           leaves separated, stalks
           finely sliced

For the lamb: Preheat your oven to full whack, (450 to 500 degrees
F). Slash the fat side of the lamb all over with a sharp knife. Lay
half the sprigs of rosemary and half the garlic cloves on the bottom
of a high-sided roasting pan, rub the lamb all over with olive oil
and season with salt and pepper. Place it in the pan on top of the
rosemary and garlic, and put the rest of the rosemary and garlic on
top of the lamb. Tightly cover the tray with aluminum foil and place
in the oven. Turn the oven down immediately to 325 degrees F and
cook for 4 hours - it's done if you can pull the meat apart easily
with 2 forks.

For the vegetables: When the lamb is nearly cooked, put thepotatoes,
carrots and rutabaga into a large pot of boiling salted water and
boil hard for 20 minutes or so until you can slide a knife into the
rutabaga easily. Drain and allow to steam dry, then smash them up in
the pan with most of the butter. If you prefer a smooth texture, add
some cooking water. Spoon into a bowl, cover with foil and keep warm
over a pan of simmering water.

For the sauce: Remove the lamb from the oven and place it on a
chopping board. Cover it with foil, then a kitchen towel, and leave
it to rest. Put a large pan of salted water on to boil for the
greens. Pour away most of the fat from the roasting pan, discarding
any bits of rosemary. Put the pan on the stovetop over medium heat
and mix in the flour. Add the stock, stirring and scraping all the
sticky goodness off the bottom of the pan. You won't need gallons of
gravy, just a couple of flavorsome spoonfuls for each serving. Add
the capers, turn the heat down and simmer for a few minutes. Finely
chop the mint and add it to the sauce with the red wine vinegar at
the last minute then pour into a pitcher. Add the greens and stalks
to the pan of fast-boiling salted water and cook for 4 to 5 minutes
to just soften them. Drain and toss with a knob of butter and a
pinch of salt and pepper. Place everything in the middle of the
table, and shred the lamb in front of your guests. Absolutely
delish!

Recipe Notes: In this recipe I'm going to show you how utterly
incredible a slow-roasted shoulder of lamb can be. In exchange I'd
like you to buy quality local lamb that's had the appropriate amount
of hanging time. I'm going to let the meat speak for itself and not
add much to it, just a simple sauce made from all the goodness in
the pan. You can make this at any time of year served with any
seasonal veg.

Recipe By: Jamie Oliver
Published in: Jamie At Home

  From: Terrypogue To: Foodwine@l       
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... In other news, it's remains seasonably cold in Yellowknife

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