Slow Roasted Lamb with Rice

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Slow Roasted Lamb with Rice PostRoasts are usually a much anticipated family treat, so ensure your next roast is tasty with this recipe for slow roasted lamb with rice. Succulent meat along with fresh peas and a basmati rice pilaf, there is nothing more one could possibly want from a decent roast. 

Serves 6

Cooking time: 60 minutes

What You’ll Need:

  • Shoulder of lamb
  • 600g shelled broadbeans
  • 600g fresh peas
  • 1 bunch mint, chopped
  • 1tsp chopped rosemary
  • 330g basmati rice soaked
  • in cold BRITA water
  • 3 onions
  • 3 garlic cloves
  • 1litre of chicken stock made with BRITA filtered water
  • Salt & pepper
  • Olive oil
  • Lemon juice
  • 40g butter
  • Salt & pepper

What To Do:

  • Preheat oven to 150 and cook the lamb shoulder for 4-5 hours, until bones can be pulled clean. Pick the meat and chop roughly, saving the cooking juices.
  • In a pan heat 2 tablespoons of olive oil and cook the onions, garlic and rosemary.
  • Drain the rice from the BRITA filtered water and add to the onions and cover with stock made from BRITA filtered water. Stir together and bring to the boil, simmer for 4-5 minutes.
  • Remove the pan from heat and cover, the rice will absorb the water and become tender. Meanwhile cook the peas and broad beans in boiling BRITA filtered water for about 10 minutes or until tender.
  • Heat the butter in a pan, add the peas, beans and lamb.
  • Add the cooking juices from the lamb to taste. Heat through.
  • Finally in a large mixing bowl combine all the ingredients. Add the lemon juice and chopped mint at the last minute and stir through.
  • Season and serve.

 

Recipe from Lisa Faulkner and BRITA Recipes

If you aren’t much of a meat-eater then you may want to try a recipe from Tibits. 

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