You might be familiar with winter comfort cooking such as lamb shanks but investing a bit more money to buy a larger cut of meat can be a cost effective way to keep the family happy on these cold nights starting with a Sunday roast.
A shoulder of lamb is a hard working cut of meat and should be cooked slowly. Buy a lamb shoulder on the bone approximately 2.3 kilograms raw weight. The recommended size of a red meat portion is approximately 85 grams cooked per person. The raw meat will be heavier and has a large bone in it, so calculate approximately 120 grams per portion raw weight, per person. This recommended size and type of large lamb joint will feed a family of four for each of the following recipes. Download your own copy of our Love Food Hate Waste Portion size cheat sheet from our Six-week food challenge resources.
Sunday – Roast
- Preheat the oven to 220 °C.
- Take your shoulder of lamb out of the fridge and let it sit at room temperature for 20 minutes before seasoning it with rosemary, crushed garlic and olive oil.
- Place the roast in a greased baking dish and cover with foil or place in a roasting pan with a lid, reduce the oven temperature to 170 °C and cook for four hours.
- Toss approximately 1.3 kilograms of mixed chopped root vegetables in a little olive oil and season with salt and pepper. Carrots, parsnips, potatoes, sweet potatoes, pumpkin, celeriac, beetroot, onion and a whole bulb of garlic works well in this recipe. There is need to peel, just scrub the vegetables in water and chop everything into 5 cm cubes.
- In the last hour of cooking the lamb, add the chopped root vegetables to the tray. If you don’t have enough space add another baking tray.
- The roast is cooked when it easily pulls apart with two forks. To serve, plate up with the veggies, your favourite gravy, sauce or condiments. Pull the remaining lamb apart and store when cooled in the fridge with any remaining veggies. Freeze the bone for stock for the final meal.
Monday – Lamb Pie
- Preheat the oven to 180 °C.
- Wash and chop three cups of mixed greens e.g. swiss chard, peas, beans, kale, spinach, cabbage, brussels sprouts and broccoli and partly cook them in a frying pan for 10 minutes.
- Place 220 grams or one cup of leftover lamb, plus any leftover roast vegetables, and the three cups of partly cooked mixed greens to a large mixing bowl.
- Add a clove of chopped garlic, rosemary and thyme to taste, one third of a cup of grated cheese of your choice, 150 millilitres of white wine or chicken stock and two large eggs. Mix well.
- Grease a casserole dish with butter or a cooking spray and add your lamb and vegetable pie mix.
- Lay a large sheet of slightly defrosted premade puff pastry over the top of the lamb and vegetable mix. Lightly score the top of the pastry with diagonal lines and brush over with a beaten egg.
- Cook the pie for 45 minutes or until the top is lightly golden.
- Serve with mashed potatoes or side salad.
Tuesday – Lamb wrap lunch
- Mix 330 grams of leftover lamb with a teaspoon each of cumin, sumac or smoked paprika, and dried oregano or thyme. Add some chopped chilli (to taste), the zest of a lemon and season with salt and pepper.
- Toss spiced lamb in a frying pan with a little oil and a crushed clove of garlic until well heated through and the spices become fragrant.
- Slice your zested lemon into wedges and finely slice a red onion, a bunch of mint, one red capsicum and some flat leaf parsley. Keep on the cutting board and take to the table with a salad spinner of freshly washed salad leaves, a small pot of Greek yoghurt and pistachio nuts. If you don’t have pistachios, substitute with almonds, cashews or walnuts from your pantry for some extra crunch.
- Serve with flatbread, wraps or pocket bread of your choice at the table.
- Everyone can load up their own lamb and salad wraps, roll and enjoy!
Note: take the lamb bone out of the freezer and put it in the bottom of the fridge to defrost overnight ready for making baked risotto.
Wednesday – Baked Risotto
- Preheat the oven to 180 °C.
- To make your hot stock add the defrosted lamb shoulder bone to a large saucepan on medium heat with approximately four cups of water. Bring to simmer for 30 minutes with a stock cube of your choice for added seasoning.
- In another medium saucepan that is ovenproof, heat a little olive oil and butter then add one chopped onion and garlic clove, cook for three minutes or until onion softens.
- Stir in 350 grams of Arborio rice and cook for a few more minutes before adding a glass of white wine (optional).
- Add 500 grams of sliced mushrooms and cook for another five minutes.
- Ladle and stir your hot stock into your rice and mushroom mix. Add approximately 130 grams of pulled apart lamb, cover the saucepan or ovenproof dish and pop in the oven.
- Cook for 18-20 minutes until this liquid has been absorbed into the risotto. Check on it half way through as you may need to add a little more water.
- Serve your lamb and mushroom baked risotto hot with a bunch of steamed greens like kale, spinach, chard and peas that have had one tablespoon of butter stirred through.