So would you believe I actually managed to find lamb shoulder! Nothing excites one more than a Sunday roast dinner. Although finding big joints of meat like we get back home is ever so tricky. Even the chickens here are anorexic, not like the big juicy ones mummy always makes at home. I found this meaty delightfulness at The National Market just opposite the main FFM in Itaewon. They have a much bigger range of meats, including leg of lamb and chunks of stewing lamb for only 13,000 a kg. My shoulder cost 17,000, as it was just over a kg. Plenty of meat for four people. We are only a twosome though, so we used the left overs to make a stew. I decided to serve up this dinner with two different kinds of potatoes as The Fat Boyfriend is Irish and that’s just what they do.
1.1kg of lamb shoulder
4 cloves of garlic
A little olive oil
1 tablespoon of rosemary (fresh if possible)
A pinch of salt and pepper
500ml of chicken stock.
100g of cheese
50g of butter
100ml of milk
A pinch of salt and pepper
Oil for brushing
1. Fully defrost the lamb. I did mine in the sink overnight.
2. Preheat your oven to 140 degrees Celsius. Stab holes in your lamb and push pieces of garlic into them. If you have fresh rosemary put some in too. If not use a little dried. Rub the top with a little olive oil and season with salt and pepper.
3. Finely slice your potatoes and arrange on the tray. Then slice an onion and place in the middle. Pop the lamb on top and pour 500ml of chicken stock into the bottom of the pan and then tightly cover with foil and put in the oven for 4 hours.
3. After about four hours the lamb should be tender and come apart easily. If it doesn’t you can still cook it for another hour or so. Sadly I forgot to take a picture of the lamb after it came out of the oven. Clearly I was far too keen to eat it.
4. Pour of all that leftover stock and lovely lamb juices into a jug, as you will use this to make your gravy. Pop the lamb on a plate and cover loosely with the foil and leave to rest. Turn up the oven to 200 degrees Celsius and put the potatoes and onions back in to get crispy for about 10-20 minutes.
5. To make the mash potato cake. Boil your potatoes in salted water until they are just about to fall apart. Meanwhile line a pan or dish with baking paper. Then strain. Mash them with the butter and milk then add the cheese and seasoning. Allow to cook slightly before mixing in the beaten eggs. You don’t want them to cook. Pop them into your pan and brush the top with a little olive oil and bake in the oven at 190 degrees Celsius for about 20 minutes.
6. To make the gravy melt a knob of butter in a pan, then add 2 tablespoons of flour and mix to form a roux. Pour in your lamb juices and stock and keep whisking as you bring to the boil .It should thicken up as it heats up. Boil for a minute or two then serve.
6. Serve your lamb with your two kinds of potatoes, extra vegetables and your lovely gravy.