Dinner log: Braised Lamb with rice and slaw
We picked up a lamb shoulder roast at Pasture to Plate, perfect for a rainy weekend.
I put it in a pan, added olive oil and salt & pepper and broiled it on both sides.
Added one sliced onion, 2 cloves crushed garlic, a handful of finely sliced fennel, fresh thyme, and 1 1/2 cups chopped fresh Roma tomatoes. Put the lid on and cooked for a couple of hours at 350 degrees. Added a bit of water about halfway through cooking. Lamb was very tender and fell off the bone. Could have used a bit more salt.
The slaw was 1 cup Savoy cabbage, 1/2 cup grated carrots, and 1/4 cup of chopped flat parsley.
Dressing was 1 Tbsp Japanese mayo, 2 Tbsp water, 1 Tbsp rice vinegar, 1 Tbsp olive oil, 1/2 Tbsp Dijon mustard, 1/2 Tbsp lemon marmalade and salt to taste.
The slaw dressing was a nice balance of sweet and tangy.
May 4th, 2014