Firstly, I would like to share a pic of the beautiful Elina Rose.....if you remember back in June of this year I planted this variety as a bare rooted rose.
Look at it now......
We visited the local food markets on the weekend and one of my favourite purchases, apart from plants.....is food. We were lucky to come across a sheep farmer who farmed Dorper sheep. Not having tried this particular variety I thought why not give it a go. Shoulder of lamb has to be my favourite cut...... the house fills with delicious lamb aromas, as it slow cooks.
I needed to add something special
The amazingly fragrant dukkah....
I always make my own and keep it in the fridge. Stays fresh for ages....not that it lasts that long.
INGREDIENTS - DUKKAH AND ROSEMARY CRUSTED LAMB (DORPER)
3 OR 4 BIG SPRIGS OF ROSEMARY STRIPPED AND FINELY CHOPPED
1 GARLIC CLOVE CRUSHED
2 TBLS OLIVE OIL
1/3 CUP DUKKAH
S & P
MIX ALL OF THE ABOVE IN A SMALL BOWL TILL YOU HAVE A PASTE
250 ML CHICKEN STOCK
I made a few shallow incisions on top of the lamb for the flavours to permeate through. Press mixture onto the lamb. My god it smells fabulous!
In the roasting dish I added 250 ml of chicken stock.
Cover tightly with a lid or foil. Cook for 3 to 4 hours....you just have to keep checking as all lambs are different. Remove the lid and roast for another 40 minutes to get a lovely brown crust.
Serve with a herby couscous and because we love our potatoes....baked rosemary potatoes.
Dorper Lamb gets the thumbs up from everyone. So if you are ever at a market and come across this type of lamb...buy some.
What is your favourite way of cooking lamb?