Triple Cooked Lamb

A month after Ortiga , I started craving the lamb again. Shaking and shivering… all I was thinking of was that soft lamb…I think I’ve got the lamb munchies.

With the Global Economic Crisis, I thought I’ll save some money and make it myself. Made my way to the "Lamb Dealer" or butcher as some call it, and asked for some lamb shoulder. Surprisingly; it was one of the cheaper cuts of lamb…only about $9/kg.

Firstly fry the lamb shoulder in a pot with some oil and seasoned it with a little salt and pepper. After the lamb gets a little brown and slightly crisp, fill the pot with some boiling water and mix in some Italian herbs, paprika, salt, pepper, garlic, spring onion, carrots and chicken stock(to soften the meat). After a few hours, take it out and placed it into the oven at about 170-180 degrees till crisp( so you might want to check on it every 10 mins or so).

With the leftover stock, reduce it further … and season based on preference. White wine could be added for a little extra flavor ;)

Ingredients

Lamb shoulder 600g

Italian herbs

Paprika

Salt & pepper

Garlic

Spring onion & carrots

chicken stock

Optional – Homemade mint sauce

Mint leafs – Finely cut

Vinegar

Sugar

Combine the mint and sugar in a small pan. Add the boiling water and stir till the sugar dissolves. Add the vinegar and mix well. Allow the sauce to rest for 15 minutes for the flavor to develop and all ready to go.

What do you guys get the munchies for?