This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com).

For something a bit special you can’t go past Jen’s slow roast leg of lamb with lots of chinese spices and herbs. Go easy on the Sichuan pepper and chilli flakes if kids are going to eat it, and just serve with good quality chilli sauce on the side for the adults. Jen is a fan of crisp chilli sauce, which you can find at Asian supermarkets.

The key for perfect slow cooked meat, is to let it rest well after it’s finished cooking. It will hold its heat for a good hour if it’s covered with foil, so make sure you include that time when planning a start time for cooking the lamb.

Serve with freshly cooked greens (what ever is in season), and rice or noodles - both are delicious!

Enjoy!

SLOW COOKED LAMB WITH CHINESE FLAVOURS & SHIITAKE MUSHROOMS

Recipe by Jen Pomeroy - The Modern Mess

INGREDIENTS

1 leg of lamb – approx. 2kg. You could also use boned lamb shoulder, which might need an extra hour.
6 cloves garlic, finely grated
4 cm fresh ginger, peeled & finely grated
1 tbsp fennel seeds
1 tbsp cumin seeds
2 tbsp Sichuan peppercorns
½ - 1 tsp chilli flakes (optional, or you can add chilli sauce at the end)
1 tsp salt
1 tbsp sesame oil
2 tbsp olive oil

3 c boiling water
½ c dried sliced shiitake mushrooms – about 15g
4 tbsp soy or tamari
4 tbsp black vinegar
1 tbsp maple syrup
3 tbsp hoisen sauce
1 onion, peeled & sliced

400 - 500g assorted fresh mushrooms, I used a mixture shiitake, portabello, oyster & button

To Serve
toasted sesame seeds, coriander and mint leaves, and chilli sauce to serve on the lamb.
freshly cooked greens and rice or noodles

METHOD

Lightly toast the whole spices in a dry pan until fragrant. Grind roughly in a mortar and pestle, then add the ginger, garlic, salt and oils to form a paste. Place the lamb in a roasting tray, and prick with a sharp knife. Rub the spice mixture all over the lamb. This can be done up to a day in advance.

Place the lamb in a 180°C oven for 20 minutes, or until the outside of the lamb has browned.

Meanwhile soak the dried shiitake mushrooms in boiling water for 10 mins, before adding the remaining ingredients. Remove the lamb from the oven after 20 minutes, and pour over the shiitake sauce and sliced onion. Cover the roasting tray with baking paper and foil (or a tight fitting lid). Turn the oven temp down to 150°C, and cook for 4 hours.

After 3 hours, brown the fresh mushrooms in a frypan with olive oil and butter. When just cooked through, add to the lamb in the roasting tray. Cook for a further hour, then remove the baking paper/foil and cook for another 20 - 30 mins to crisp up the skin again. Make sure the liquid doesn’t reduce too much. Remove from the oven, and let the lamb rest in the roasting tray covered with foil for 30 - 45 mins.

When ready to serve break up the lamb with tongs or a fork, it should come off the bone easily. Top with toasted sesame seeds and herbs.

Serve with rice and freshly cooked greens. Make sure each serve gets plenty of the juices. Serve extra chilli sauce, sesame seeds, and coriander/mint on the side.

If cooking a bone in shoulder it may take a little longer, depending on size. You want it spoon tender. This dish is also delicious with noodles.

Serves 6 - 8