NoMU Recipe Cards Vol81 Milky Way, June

04
Shoulder of Lamb
Cooked in Milk
1 small deboned rolled shoulder of lamb
30ml vegetable oil
NoMU Sea Salt
1 stalk of celery, roughly chopped
1 large carrot, peeled & roughly chopped
2 shallots, quartered
3 cloves of garlic, bruised
2 tbsp NoMU Roast Rub
A handful of thyme (optional)
1 bay leaf (optional)
1 tbsp NoMU Lamb Fond
½ litre warm full cream milk
Preheat the oven to 160°C.
Rub the shoulder with oil and season with NoMU Sea Salt. Heat a large
ovenproof casserole dish and brown the lamb shoulder on all sides over
a high heat. Remove from the dish and set aside. In the same dish,
brown the vegetables and garlic with the NoMU Roast Rub. Place the
lamb back into the dish along with the thyme and bay leaf. Stir the
NoMU Lamb Fond into the milk and pour over the lamb. Cover the dish
with the lid and place in a preheated oven for 3 hours.
Remove from the oven and turn the heat up to 240°C. Once hot, place
the lamb, uncovered, back into the oven for a further 20 minutes until
the lamb becomes brown and crispy on top.
Serve with creamed potatoes or Yorkshire pudding.
Serves 6
WINE PAIRING Bouchard Finlayson’s Galpin Peak Pinot Noir would
deliver a fine punch to this gentle dish, because it’s an iron fist in a velvet
glove. A lovely long, elegant finish.