Golden Poppies our State Wildflower

Tuesday, January 28, 2014


This is not the "trendy pink" lamb, but  a luscious and very tender way to cook lamb, chicken or pork.
The meat should fall off the bone and be sweet and garlicky, and you will notice no salt is added.
Salt on raw meat causes it to bleed and lose precious moisture and flavors, soy sauce and lemon adds any salt like flavor.

2 X 2-3 pound shoulders of lamb boned and fat trimmed
OR 1 x4pound chicken "butterflied..back removed and flattened
OR 1/2 pork shoulder,( 4 pounds) fat trimmed and bones removed

Feeds 6-8

12 cloves garlic thinly sliced

Using  a sharp paring knife make small holes in the lamb and poke slivers of garlic into them allover the meat.
Place the meat in a large bowl and cover with the marinade.
Seal and refrigerate overnight.

The Marinade:
in a processor bowl:

2 cups onions
2 tbsp fresh lemon zest
2 tbsp dried basil
2tbsp dried oregano
1 cup olive oil
1 cup apple juice

process well. almost to a paste.

Next day:

preheat oven 400f

In a roasting pan with a grid/wire rack, lay the marinaded soaked meat skin side up.
Add 3 cups hot stock/water to the roasting pan so the meat steam roasts
Roast for 20  mins at 400f
Turn oven down to 350F and bake/roast for 20 mins per pound. ( butterflied chicken 15 mins per pound)

In a heavy bottomed saucepan, heat the marinade to boiling for 5 mins, adding 1/4 light soy sauce and 1 cup chicken stock .
keep warm and baste the meat with this every 30 mins.using a spoon or brush.

The meat should be fork tender .

Remove from oven and wait 15-20 mins to serve..any meat juices and left over marinade should be combined and brought to boil before serving with the meat.
This meat is too tender to carve in usual way
 Serve with pasta, mashed potatoes, baked potatoes, steamed veggies or salads

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