Salaam, it's been a very long time since i've updated my blog. I've been on this knowledge seeking adventure from Leicester,Birmingham,Buxton,Manchester to London. MashaAllah. I'll tell you the details of each next time inshaAllah.
Anyways, here's the one of the last dishes we made toward the end of our final undergraduate year. The one above is roast lamb shoulder and the one below is mutton shoulder. Both made at the same time by good friend jerry. Notice the colour difference.The lamb is much more tender too. Simple and easy to make.
On a roast tin, lay unpeeled cloves of garlic, as much as you want and sprigs of fresh rosemary as a bed to rest the lamb/mutton on. Season well with salt and pepper. Lay sprigs of rosemary and garlic on the lamb as well. Drizzle with olive oil.Slow roast in the oven for 4 hours, gas mark 4.Cover the tin tightly with Al foil. When its done, lay it on a plate and rest for 20 minutes and carve to your delight. Alhamdulillah.
Simple. The flavour comes from the meat, not from a sauce. It's what britons crave for in a dish, good quality meat and not the sauce.
Peace
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