A Vagabond Life - Food

Lamb Shoulder in the Slow Cooker INGREDIENTS 2kg lamb shoulder, preferably with bone in 2 sprigs fresh rosemary leaves chopped 2 tablespoons olive oil 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh oregano 1 sprig Thyme 3 cloves garlic, crushed 1 tablespoon finely grated lemon rind 2 tablespoons lemon juice 4-5 medium carrots cut in half lengthways 1 cup  beef stock METHOD Make small cuts all over the lamb with a sharp knife. Push the rosemary into the cuts. In a small jug combine 1 tablespoon of the oil with parsley, oregano, garlic, lemon rind and juice in small jug or bowl. Rub herb mixture all over lamb then season with sea salt and pepper. Place carrots in base of slow cooker. Heat remaining oil in large frying pan over medium heat.. Add the lamb and cook for about 3 minutes on both sides or until brown Add the beef stock Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until lamb is tender. ...

Lamb Skewers Ingredients 500g diced lamb 1 red capsicum, cut into 2cm pieces 2 crushed garlic cloves  Juice of 1 lemon 1/2 teaspoon mint 1/2 cup Greek yoghurt Method For the Skewers Soak skewers in water for 1/2 an hour. then thread lamb and capsicum alternately onto skewers and place them in a ceramic dish. Combine half the garlic, 1/4 cup lemon juice and mint and pour over the lamb skewers. Turn the skewers in the mixture to ensure they are well coated. Cover and refrigerate for 30 minutes. Cook on the BBQ for about 5 minutes on each side and serve. For the Yoghurt and Garlic Sauce Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper.  Refrigerate until ready to serve. Serve on the side in a small bowl. Serve with a green leafy salad and boiled potatoes tossed with garlic and olive oil. Images on this page are sourced from WikiCommons. For Licencing refer to Creative Commons

A bit of a twist of the old traditional lamb with white beans...We love this dish and it is in fact our new favorite way to eat roast lamb. Ingredients Serves 4 (with leftovers) 2 onions 3 leeks 6-8 cloves of garlic, 2 peeled and sliced the rest peeled and left whole 1.5 kg leg lamb Olive Oil A few springs of Rosemary 4 tins 400 gm white beans. 1 litre chicken stock Bouquet Garni Method Pre heat oven to 200C Stab the lamb all over with a small sharp knife and place the sliced garlic and sprigs of rosemary in the slits.  Finely slice the leeks and onions. Heat a few good lugs of olive oil in a large deep baking dish and add the leeks and onions, cook until they have softened stirring occasionally. Add the white beans along with their juices from the can, stock, whole garlic, and bouquet garni stir and gently bring to the boil. Place in the oven and then place the lamb on an over rack directly above the beans so the lamb juice drip into the be...

I ngredients Serves 8 3 cloves garlic peeled and sliced 8 cloves garlic peel and left whole 1 small bunch fresh rosemary olive oil 2 kg leg of lamb 1.5 kg potatoes, peeled and cut on to chunks Carrots Parsnip Method Preheat the oven to 200ºC and place a roasting dish for the potatoes on the bottom with a good lug of olive oil to heat up.  Place the potatoes in a plastic bag and drizzle with olive oil and add about a handful of chopped rosemary and give the bag a good shake so all the potatoes are covered with oil. Tip the potatoes into the tray in the oven. Add the carrots and parsnip and whole garlic to the tray. Stab the lamb all over with a sharp knife and then stuff sprigs of rosemary and slices of garlic in each hole. Place on the hot bars of the oven above the tray with the potatoes which allows the vegetables to catch all the juices Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you...

Navarin | French Easter Lamb Stew Navarin is a traditional  Easter dish in France and uses the newest spring vegetables. In this dish the vegetable are added later in the cooking process and they retain their crispness.     Preparation time: 30 minutes Cooking time: 1 hour 30 minutes Makes 6 servings Ingredients 1.5 kg boneless lamb shoulder 2 tablespoons olive oil 1 tablespoon sugar (important don't leave this ingredient out) 1 tablespoon flour 1 cup dry white wine 2 tomatoes diced, or canned 2 garlic cloves, peeled and crushed Bouquet garni  1/4 teaspoon nutmeg salt and pepper 2 tablespoons butter 4 medium carrots, peeled and cut into 5 cm lengths 3 medium turnips, peeled and cubed in 2 cm  1 onion, peeled and cut in eighths 1 1/2 cups peas  200 grams green beans cut into 5 cm lengths Method Cut the lamb into chunks of about 4 cm.  In a large heavy based pot, heat the oil ...