sunday dinner: shoulder of lamb

Von tellerabgeleckt
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Our holiday is just about to start and we are so happy. First, we’ll be in Cuxhaven for 4 days and afterwards we will continue to Hamburg for another 3 days. In Cuxhaven we’ll have a family-vacation with Janas family. Her mother invited us but her aunt, uncle, godchild, stepfather and stepsister were there as well. We have never been to Cuxhaven before, but we’re sure we would have a lot of fun there. We’ll probably laugh all day, eat, play games and eat even more. That’s usually the way our holidays look like. Friday, we’ll head off to Hamburg, since Saturday is the Urbanathlon and we’ll participate a second time. We are so looking forward to it, it is a 12 km obstacle race through Hamburg and around the port. So if you life in Hamburg, why don’t you come and watch it?

Friday, we’ll have dinner at the Off-club /Madame X. We already wrote something about this location and since it was so great, we had to go there, since we are not that often in Hamburg. But we’ll try to let hear something.
Now we get to our sunday dinner: lamb, Jana always claims not to like lamb, but when I cook some, she always loves it. Crazy girls 😉 It takes quite some time but I promise, it is soon good.

bild 1What you need for shoulder of lamb with beer sauce and veggie puree:

  • 1.5 Kg shoulder of lamb
  • 1 head of garlic
  • 1 bunch of rosemary
  • 400ml lamb fond
  • 1 bottle of beer
  • 1 onion
  • some nutmeg
  • 1 part potatoes
  • 1 part carrots
  • some flour
  • salt/pepper
  • thyme
  • 1 tsp jam
  • some milk
  • some butter

Bild 3How to prepare the shoulder of lamb:

  1. Pre-heat the oven to 250°C (480°F). Display the ovenproof dish with half of the rosemary as well as 4 cloves of garlic and place the shoulder on top. Cut in the skin and add the rest of rosemary and garlic and season it with salt and pepper. Rub it in and cover it with aluminium foil. Set the oven down to 150°C (300°F). The shoulder needs about 4 hours but will be soft as hell 🙂
  2. After 3 1/2 hours pour the beer and fond over the shoulder (of lamb, not your own 😀 ). Peel the potatoes and wash the carrots. Now cut them both in pieces. Cook it a while and then just before they are ready, add the peas.
  3. When the time is up, take the meat out of the oven and prepare the sauce. Pour the liquid into a pot and add salt, thyme and some jam. Now just let it cook and if you think it is not thick enough, mix one tsp flour with water and add it to the pot. Don’t forget to stir.
  4. Now just puree the veggies with butter, milk, salt and nutmeg. Done 🙂

Bild 2

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