This is a feast for the eyes as well as the tummy.
A few weeks ago I gave you the recipe for my new favourite thing. Mint and pistachio pesto. It’s the bee knees. Only less fuzzy. And much more delicious. And nutritious. And suitable for vegans.
Well I thought it might be nice to share with you a lovely way of using this delicious pesto.
Slow cooked lamb is such a simple thing to cook which is just drop dead delicious. Slow cooking makes the lamb heart breaking-ly tender and just completely yum.
And these roasted veggies are one of my go-to, unbelievably simple ways of serving vegetables. I like to roast a whole load of vegetables in one go, and then use them throughout the week to pop into my lunches and for easy salads for suppers.
I slow roast all kinds of lamb. If going for one of the bigger cuts, I always plump for the shoulder which serves exactly the same purpose as the leg but is so much better value for money. There’s a top tip from me to you.
But here I use lamb shanks. My mama always declares her hatred for lamb shanks. Yes hatred. It’s such a strong word, but what I think she doesn’t like is when you’re presented with a large shank plonked in the centre of your plate. It’s vast and unattractive with the bone just there, looking at you. I have to agree with her. So I never serve lamb shanks that way. I always cook them, and then shred the meat and that way you are left with beautifully tender lamb which is easy to eat and without a bone in sight.
- 4 lamb shanks
- 2 whole bulbs of garlic,
- bunch of rosemary,
- salt and pepper
- about ⅓ bottle of red wine
- Preheat your oven to 180ºC/350ºF/gas 4.
- Lay a piece of tin foil in the bottom of your roasting tin. This will help to make washing up afterwards much, much, much easier. Oooh that's another top tip from me to you. You're welcome
- Now lay the shanks in the tray. Scatter over the garlic and the sprigs of rosemary
- Sprinkle generously with Maldon sea salt, give it a good grind of pepper. Rub some olive oil onto each shank
- Now pour over the red wine. Then wrap the tray in tin foil and pop it into the oven
- Roast for 2½ hours or until the meat is as tender as can be. When you poke it there should be no resistance and the meat should be falling off the bone. Yum.
- Allow to cool until it's cool enough to handle. Then shred into small pieces and set the bones to one side.
- I often do this in advance and then when I want to eat, just pop the shredded lamb into a hot oven at about 180C for 25 minutes until its warmed through - just be sure it doesnt dry out, so maybe add a little drizzle of olive oil and a splash more red wine. Completely delicious.
- 2 x large carrots, peeled
- 2 x aubergine
- 2 x courgette
- 2 x red onion, peeled and cut into 6 chunks
- handful of cherry tomatoes
- 1 bulb garlic, just chopped horizontally in half
- 1 tablespoon olive oil
- salt, pepper
- pinch of cumin
- pinch of ground coriander
- (So you can use a mixture of any vegetables you want, just bear in mind you have harder vegetables like the root vegetables, carrots, sweet potato which take longer to cook than the softer vegetables like the aubergine and tomatoes. Generally, chopping everything so that it's the same size is a good bet and just make sure you give it enough time for the harder vegetables to soften when you poke them with a knife)
- Preheat the oven to 200C
- Cut the aubergine and courgette into similar sized chunks. Then chop the carrots into batons. Add the chunks of red onion, garlic and the spices.
- Now add the olive oil - you don't need as much as you think, and whilst olive oil is deliciously good for you, you don't need to go overboard.
- I add the tomatoes now, so that they get really mushy and add a little more moisture in the absence of using lots of oil. But if you don't like super squidgy tomatoes - just pop them in 5 minutes before the end of the cooking so they warm through a bit.
- Roast the whole lot for about 25-30 minutes. Give them a stir half way through to stop them sticking and burning.
- Eat hot from the oven. Or leave to cool at room temperature and enjoy as part of a yummy salad, or with some quinoa.
- I especially love them with the slow cooked lamb and drizzled in my amazing mint and pistachio pesto
Hope you enjoy and don’t forget to subscribe to the blog! x