I am guilty of buying recipe books but never try the recipe. I have bought three Jamie Oliver’s hardcover recipe books and they cost a bomb as each book is over RM100+. Luckily, Jamie Oliver recipes are really easy to cook and they taste great. I hope the money I saved from going to restaurants have covered the money I spent on Jamie Oliver’s recipe books.
“Jamie At Home” has a lot of nice recipes but unfortunately, I do not have access to those vegetables mentioned in the book. However, the recipes are really simple. For example, the lamb shoulder recipe calls for salt, pepper, rosemary and garlic.
Jamie Oliver said, “Whack the oven to the highest temperature setting…turn down the heat to 170 deg celcius and roast for four hours.”
This is how the lamb shoulder looks after I had put it in my microwave cum grill oven. Jamie Oliver’s recipe calls for 2kg lamb shoulder. I only use about 700 grams so I didn’t bother with my Electrolux oven. I bought a whole lamb shoulder weighing 2 kg for about RM30. One kilogramme is RM15 from the frozen food supplier.
I line the baking pan with rosemary and garlic. I rubbed the lamb shoulder with salt, pepper and olive oil. Place the lamb shoulder (which is a big chunk) on top of the garlic and rosemary.
Normally, I am not a fan of lamb shoulder because this part is normally loaded with fats. However, the chunk of lamb shoulder I bought is from New Zealand and the fats are not that scary. Jamie recommended scouring the fats on the outside and leave it as it is. I did and found that it is easy to tear off the layer of fats after cooking. The fats helped to keep the lamb moist.
Place another layer of rosemary and garlic on top of the meat and wrap it nicely with aluminium. I roast the lamb shoulder for only one hour 160 deg celcius and i is already very tender.
The slow roast lamb shoulder was really incredibly delicious. It is so delicious, I totally forgot about taking photos of the roasted lamb.