ELLI LUCA

Picked this book up in a lot a while ago and thought I would share a few of the recipes with you. It is a small little paperback, published by Wellspring, 1984 . I love its quirky style with calligraphy writing. Scanned Recipes: Crown Roast of Lamb Ring of Noodles Cream Spinach Broiled Tomatoes

Roast leg of lamb recipe. / Lamb stew recipe

Using the slow cooked shoulder recipe   INGREDIENTS 1.5 kg leg of lamb 1 glass red wine 500 ml chicken stock 1 head garlic, Some fresh thyme sprigs & rosemary 1 lemon, juice only 1 red onion   2 tablespoons of Worcestershire sauce 2 Teaspoons of Peter Watson Spice rub * METHOD Season lamb with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin.    After seeing the recipe in Gourmet Traveler I decided I needed to add more flavours besides just stock and red wine to the meat. Add garlic cloves to taste and more black pepper, (dont worry about adding salt as the flavours deepen over the four hours.) Add the juice of a lemon, a red onion chopped roughly, roughly chopped herbs C...

Making this for tonight's dinner. So easy & 15 minute prep time (then a slow cook all afternoon) for a meal that tastes sensational. (tonight I'm using a leg and not a shoulder) The husband loves Potato Gratin so I make him a few stacks. Previously blogged here. http://www.elliluca.com/2011/05/slow-cooked-lamb-shoulder-with-roast.html bring on dinner time! *tick tick tick*

This old typed recipe card was inside an old recipe book I purchased "Recipes: The Cooking of India"  Punjabi Curry (Lamb & Spinach)

Lamb shoulder is considered to be the most flavorful and is a great choice when stewing or slow-cooking. Prep Time: 15 minutes Cook Time: 2 hours INGREDIENTS 600 gm boneless lamb shoulder, trimmed of fat and sinew, cut into 2.5cm dice 1/2 tsp of salt 1/2 tsp of freshly ground black pepper 1/4 cup of olive oil 1 large onion chopped finely 3 garlic cloves, thinly sliced 3 cloves black garlic roughly chopped ** 1/2 tsp of dried chili flakes 1 tsp oregano 2 bay leaves 250ml dry white wine 1 x 400gm can of whole plum tomatoes, roughly chopped 1 Tbsp tomato paste 1 red pepper (capsicum), thinly sliced 1 yellow pepper (capsicum), thinly sliced 1 Tbsp finely chopped fresh flat-leaf parsley 1/4 cup Worcestershire sauce Fresh or packet pasta for 4 1/3 cup of freshly shaved Parmesan cheese  ** You can leave this out, if I have some on hand I always add it for sweetness. METHOD Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a n...

  Slow Cooker Lamb Shanks INGREDIENTS 1 tablespoon oil 2-3 lamb shanks 1 Bay leaf 1 tsp sweet smoked paprika 1 large onion, peeled and diced 1/2 cup tomato paste or 1 can chopped tomatoes 1/4 cup Worcestershire sauce 3-4 cups diced vegetables: carrots, potatoes (scrubbed, skin on), parsnips, turnips, celery, capsicum, peas 3 litres stock 1 tablespoon dried mixed herbs Salt and pepper METHOD Heat oil in a large frypan. Add shanks and cook over a medium heat until browned on each side. Put shanks in the slow cooker and add remaining ingredients.  Cover and cook for 4-6 hours on ‘high’ setting or 8-10 hours on ‘low’ setting. Add herbs.  Taste and season, adding more tomato paste and Worcestershire, if required. Garnish with parsley stems or chopped fresh chives.

Slow-cooked lamb shoulder with roast vegetables Serves 4 INGREDIENTS 1.5 kg lamb shoulder 1 glass red wine 500 ml chicken stock 1 head garlic, Some fresh thyme sprigs & rosemary 1 lemon, juice only 1 red onion 2 tablespoons of Worcestershire sauce   2 Teaspoons of Peter Watson Spice rub * METHOD Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. After seeing the recipe in Gourmet Traveler I decided I needed to add more flavours besides just stock and red wine to the meat. Add garlic cloves to taste and more black pepper, (don't worry about adding salt as the flavours deepen over the four hours.) Add the juice of a lemon, a red onion chopped roughly, roughly chopped herbs Co...