Seasonal Slow Cooker
With the Easter weekend rapidly making it's way around the corner I decided it was time to bust out a roasted lamb recipe. I mean lamb is probably the champion of all roasted meats, and I'm happy to have an argument about it with anyone who says otherwise so I've been looking forward to this occasion. FUN FACT: All round good-guy Jesus Christ got nicknamed 'The Lamb of God' for taking one for the team all those years ago, so naturally we've collectively decided to celebrate that by sticking it on our plates to gorge on each year. A little bit fucked up for my liking, but lamb is delicious so I'll let it slide just this time. If you want to read the full story, you can go onto Amazon and purchase a book about it called 'The Bible' here. It's full of unbelievable gnarly shit so fill your boots. Anyway I'm here primarily for the food, so here's how to make a deliciously tender, one pan easter spiced lamb with minted hasselback potatoes all cooked in one of Vonshef's deliciously large cast iron pans that you can buy here
TIME: 2.5 hours
For the spice mix:
1 teaspoon of coriander seeds
1/2 a teaspoon of ground nutmeg
1/2 a teaspoon of ground cinnamon
1/2 a teaspoon of black peppercorns
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 a teaspoon of hot cayenne pepper
1 teaspoon of kosher salt
For the rest:
1 lamb joint of your choice (I went for a bone in, rolled shoulder joint)
4 cloves of garlic
3 red onions, whole
2 sprigs of fresh rosemary
1/2 a lemon
14 new potatoes
Chives (fresh or dried)
1.) Pre-heat the oven to 170 degrees celsius - In a pestle and mortar, add all of the spice mix ingredients and grind together to form a well mixed blend. Drizzle the lamb with a little olive oil and then generously rub the spice mix all over the lamb and place in a large cast iron pan. For this recipe, I used this 3L cast iron pan from Vonshef. Having a lid to the pan holds all the moisture in perfectly and is big enough for the entire roast. Add four cloves of garlic, unpeeled, directly to the pan along with three whole, peeled red onions. Add a few sprigs of fresh rosemary, put the lid back onto the pan and chuck it into the oven. You'll want to cook it for 25 minutes per 500g of weight for a medium rare result.
2.) Begin preparing the hasselback potatoes by using a sharp chef knife to make 2mm slices width-ways across the new potatoes. Be careful not to cut all the way through. One way of avoiding this is to put each potato in a tablespoon and make the cuts. The spoon acts as a barrier to the bottom of the potato, however I make the cuts without to avoid damaging my knives against the metal of the spoon.
3.) Melt 30g of butter in a pan and add some finely chopped mint with a sprinkle of salt and pepper, mix together well. The new potatoes will take about 30 minutes to cook and you'll want to cook them in the pan with the lid off to get crispy edges so plan to put the potatoes and carrots into the pan with 30 minutes spare for the lamb to cook.
4.) Add the potatoes as well as the carrots to the pan and drizzle the minted butter over the top, use a brush to coat them all and add them to the oven to bake for 30 minutes with the lid off. You'll want to brush them again with butter after 15 minutes and then return them to the oven to finish cooking until soft in the middle but crispy on the outside.
5.) Serve with gravy or on its own and enjoy!
Thank you to @IamChefblog for the recipe