Today’s post is lamb that is so tender, moist & full of flavour…total comfort food with a sauce so tasty you won’t want the meal to end.
All you need is a lamb forequarter – this is the perfect cut for this type of dish. Long, slow cooking brings out such an intense flavour.
What you are left with is a juicy pile of shredded meat, studded with smoky capsicum which has almost dissolved into the rich paprika spiked sauce…next level pulled lamb!
In the above photo I have served the lamb with my Leftover Mashed Potato Gnocchi – which is just as easy as it sounds – soft pillowy (and super simple) gnocchi made from leftover mashed potato. Keep your eye out for the recipe in a coming post.
You could also serve it with mashed potato (make extra so that you can make gnocchi another night!) or simply stirred though pasta and topped with a scoop of ricotta (drooling now!) and a sprinkle of parmesan as I have pictured below…
or even as a loaded baked potato – see recipe notes for directions…
You get the point, it’s very versatile! It also freezes like a dream, so an excellent candidate for a freezer batch up! See my recipe notes for tips on freezing.
*UPDATE* as of 8th October 2017 – I have added new photos to this post – I bet you can pick which ones! I would like to think that my food styling/photography has improved – but I’m still learning!
Chef not required…
Moist juicy pulled lamb in rich sauce/gravy spiked with capsicum and paprika - serve over gnocchi, mashed potato, stir through pasta or load up a baked potato...
- 2-2.2kg lamb forequarter roast (bone-in) - trimmed slightly
- 3 capsicums - roughly chopped
- 2 brown onions - roughly chopped
- 1 tbsp. fresh thyme leaves
- 2 tsp sweet paprika
- 2 tbsp. tomato paste
- 1 tbsp plain/all purpose flour
- 1 cup dry red wine
- 1 litre (4 cups) beef stock
- salt & pepper to taste
- Pre heat the oven to 150c
- In a large dutch oven, fry lamb over medium heat for 15-20 mins, browning all sides as best you can & remove lamb to a plate
- Carefully drain fat from the pot using paper/kitchen towel, and fry capsicum and onion over medium-high heat for 10-15 mins, or until the moisture from the veg has cooked away
- Add flour, mix over low heat for 30 seconds
- Add tomato paste, mix over low heat for 30 seconds
- Add wine, paprika & thyme, bring to the boil over high heat, making sure to scrape up all the flavoured spots from the bottom of the pot. Simmer until wine starts to reduce, about 1-2 mins
- Add stock and bring to boil over high heat, then add back lamb, fat side up
- Drizzle some of the stock mixture over the top of the lamb
- Bake, covered for 3½ - 4 hours, you know it is done when the meat is soft and falls away from the bone
- Remove lamb from stock and shred, discarding bones and fat
- Meanwhile simmer stock over medium heat on stovetop (uncovered) for 20mins to thicken the sauce
- Add shredded lamb to sauce and serve
* If you plan to use the meat in a burger/slider/sandwich I would up the flour to 2 tablespoons, and then reduce the sauce on the stove top until you reach your desired consistency
Be careful when removing the lamb from stock, it will be so tender that it will literally fall apart as you lift it out and pieces can splash back into the hot stock. I use a slotted spoon and tongs to lift the lamb out with some luck, but I quite often still get pieces falling as I go so please be careful!
To make the loaded baked potato in the third photo, take a large thin skinned white potato (coliban) (about 200-250g) and prick all over with a fork
Rub skin of potato all over with 1 tsp olive oil, place directly on oven rack (no tray) and bake at 180c for 1 hour, or until cooked through. Remove from oven and allow to cool slightly
Transfer potato to a foil (NOT parchment/baking paper) lined baking tray. Cut a large cross in the top of the potato, carefully open/flatten the potato to make a nice bed for your filling. (I use kitchen tongs to split/flatten the potato)
Brush potato with 1 tsp of butter (I use a pastry brush - no need to melt the butter as the heat of the potato will do this) then grill/broil potato for 5-10 mins to brown slightly
Top with a generous dollop of sour cream/crème fraiche, some pulled lamb, then finish off with fresh parmesan
To freeze, just divide into portions to serve 2 (this means they will defrost faster) and seal in a zip lock bag removing as much air as you can, label, and lay flat to freeze.