I am famously grumpy in the mornings. No one would describe me as a morning person.
I doubt anyone would call me an evening person either. I peak between 11am and midday, after my morning dog walk and before I get really desperate for lunch. I admit it’s not a very big window.
Having to get up at 7am ON A SUNDAY is bad enough. But this morning the clocks went forward for British Summer Time, so my body is yelling at me that it’s really only 6am.
And we were out last night, went to bed late and were woken up by a burglar alarm at 2am.
AND it’s Mothers’ Day, one of only two days in the calendar when it is my basic human right to have a lie in and eat breakfast in bed.
But not today, because I’m up before the rest of North London, to cook a shoulder of lamb which takes five hours to cook.
Today I am a grumpy Mother…
My mum and dad are coming over for lunch and lamb is a family favourite. This recipe is a melange. I’ve taken some elements from Gordon Ramsey and others from Tom Kerridge. As usual, the reason for the mixing and matching is purely about availability. If the right ingredients aren’t in my kitchen cupboards, I’ll just substitute them for things that are.
I was organised enough to order the lamb. This massive hunk of meat isn’t something you just find lurking at the back of the fridge.
I’d just like to apologise at this point for the slightly crude photographs in this post. I don’t claim to be a very good food stylist, but I could have done better than this I admit. The problem was that after five hours, I just wanted to eat the damn thing, you know?
Here’s the recipe for Five Hour Lazy Lamb, which served four adults and two kids.
- 1 shoulder of lamb, bone in (approx 2kg)
- 3 fennel bulbs, washed and quartered
- 2 onions, peeled and quartered
- 2 carrots, peeled and cut into large chunks
- 125ml white wine
- 500ml lamb or beef stock
- 2 tbsp Dijon mustard
- 50g dried breadcrumbs
- 1 tbsp cumin seeds
- 1 tbsp caraway seeds
- Salt & pepper
Preheat the oven to 130 degrees C.
Place the vegetables in a large roasting tin and pour in the wine and stock, with some salt and pepper.
Score the lamb lightly with a sharp knife. Rub the mustard all over the surface of the meat. Sprinkle the seasoned breadcrumbs on top of the mustard and pat down to form a crust.
Place the lamb on top of the vegetables and stock, fatty side up. Cover and roast in the oven for 4-5 hours, basting occasionally.
The lamb will be so tender it will just fall away from the bone.
I served the lamb with basmati rice and pea puree. This would be great with roast potatoes but we have a potato-phobe in our house (yup, not even chips!).
Ready, steady, eat:
Mum and dad loved it, the hubster did all the clearing up. We walked the dog in the woods and then I was left to relax while the boys went to the England vs Lithuania match at Wembley.
I’m not so grumpy now.
Much love, Vx