Just a quickie from me today. I mentioned this slow cooked lamb in a recent post and there were recipe requests. The shots are as rustic as the meal today. It's difficult to be creative when you have 2 hungry boys hanging off your shoulder, having just come in from an all day sailing event, who are just about ready to eat the crotch out of a low flying duck.
I am so into food at the moment. I am becoming involved in the production of a beautiful glossy cook book being produced by The Beach House Brat's local school. Very exciting time ladies. This is an area well known for its good food and coastal lifestyle, which will be all showcased in the book. I'm so looking forward to working within my community to produce something that is exciting and beautiful.
I am also awaiting a delivery from Garden Gourmet Herbs and Spices, to be used in my daily cooking then blogged about in the hope of reaching a live final cook off in Sydney. This is soooooooo outside my comfort zone I can't tell you. I mean I'm fine when I am cooking for family and friends, but being judged like this is scary to say the least. But I've got nothing to lose so yeah I'm throwing my hat in the ring. I am going to post every day next week so if you want to see what we are eating each day tune in.
In honour of what's going on at the Beach House right now with regards to food, I have a new button at the top of my side bar collating all the recipes I have posted since I started blogging. They are fast and fabulous family favourites. Even the slow cooked ones, because they are so quick and easy to prepare.
Slow Cooked Lamb Greek Style
1.8kg (4lb) lamb leg, it's important to make sure the leg will fit into your slow cooker
1 tbspn dried oregano
4 medium desiree or other all purpose potato halved.
400g (14oz) tin of chopped tomatoes
80ml (2.5 fl oz) or1/3 cup red wine
500ml (2cups) chicken stock
1 strip of preserved lemon finely chopped ( I used 1/2 a lemon quarter)
2 bay leaves
Salt and pepper to taste
Place all the ingredients into the slow cooker. Cook for 10 hours on low or until lamb is cooked through. The lamb will be at the fall apart stage by now, so succulent and tender!!
When cooked remove lamb, potato and tomatoes. Drain some of the fat from the top of the sauce and decant the remaining sauce to pour over the lamb. Serves 4
I actually left most of the sauce in the cooker and threw back the left over lamb, to eat as a soup for lunch over the next couple of days. Yummo.
Have a lovely weekend. Of course I will be cooking it and blogging it up to you next week.
Oh and I think Beach House of the Week will be back for tomorrow as I have a cute little beach cottage I want to show you.
For all my other weeknight wonders go here
Today I am partying here