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highlyeccentric) wrote2025-06-07 11:30 am
highlyeccentric) wrote2025-06-07 11:30 am
Roast Lamb à la Nagi + Leftovers Thereof
Last Sunday I had lamb, but had to go get more ingredients before I could make Nagi's slow-roasted middle eastern lamb shoulder. I ended up running too late to make it in a slow-cooker, and still short a few items, so I had-hocked it a few ways. The leftovers turned out amazing though, kept going all week.
You need:
1.5-1.8kg boneless lamb shoulder. Check the package recommendation for cooking time; adjust my times below accordingly.
1 fennel, top cut off and cut into chunks
1 onion, peeled and quartered
2 small or 1 lg zucchini, in chunks
1 lg sweet potato or equivalent, peeled and chunked
1.5-2 cups of stock
1 orange, cut into eighths
2-3 tsp of minced garlic paste, the kind that comes from a jar
Spice rub:
1.5 tsp ground coriander
1.5 tsp ground cumin
3 tsp cardamomom
3 tsp turmeric
2 tsp ground fennel
1/2 tsp chilli flakes
1/4 tsp ground cloves
1/2 tsp ground ginger
1. Heat oven to high.
2. Rub about 2/3 of the spice rub onto the lamb shoulder.
3. Mix the remaining spice rub with about 1/2 a cup of of the stock, and the garlic, to make a thin paste
4. Place the vegetables into the roasting pan; pour the thin paste over and toss. Place lamb on top.
5. Cook for 20-25 minutes. Remove from oven; pour remaining stock over the lamb shoulder as a baste. Cover with tin foil.
6. Turn oven down to medium. Cook for roughly a further 1.5 hours. Once during, open and turn the lamb and veggies both over. Add more liquid if necessary. Add the orange pieces. If not fully cooked after 1.5 hours, or if you'd like a crispier top, add a final 10-15 min uncovered.
Nagi serves hers with lemon herb couscous. I (being gluten-intolerant) recommend basmati rice, cooked with at least half the liquid being stock. You may wish to add sultanas to the rice.
Recommended toppings:
Elaborated from Nagi's lemon yoghurt sauce, as my whim and supplies indicated
1 cup of greek yoghurt
2 tsps garlic paste
1-2 tsps of lime juice
1/4 tsp ground black pepper
1 tbsp roasted & crushed almonds (my supermarket sells pre-roasted; I'd be open to slivered almonds as well)
About 1 tsp of sliced green onion stems
Optionally, shredded basil leaves
Mix the yoghurt, garlic, lime juice and pepper. Top with onions, basil and almonds
Losely based on this recipe
1 can of fava beans/broad beans (Australians: these tend to be sold canned in the middle eastern section of the supermarket), drained and rinshed
About 1/3 cup water
2 tsp garlic paste
1-2 tsp ground cumin
Some chilli flakes or minced chilli (I have previously used flakes, and the colour comes out better, but 1.5 tsp chili in oil worked this time)
1-2 tsp lemon or lime juice
Several shoots of green onion, chopped roughly
Olive oil to your desired texture
More chopped/sliced green onion to top
Roasted & crushed almonds
1. Place beans and water in a saucepan; bring to a simmer.
2. Place in a blender/food processor along with everything else except the last three ingredients. Blitz. Add 1-2 tsp olive oil. Add more until you reach your idea of a good texture.
3. Scoop out into a dish, top with additional onion and the crushed almonds
Serve: Lamb on a bed of rice, with roast vegetables and the two dip/sauces.
Leftovers 1: Same thing, minus the yoghurt if you're taking it to work to reheat. If carrying it in a container to reheat, do include an orange wedge, and a dash of extra water, to infuse with the rice.
Leftovers 2: Ful Medames on celery sticks, as a component of Girl Dinner / Picky Tea.
Leftovers 3:
You Need:
Diced roast lamb pieces
Slied mushrooms
Zucchini slices, fairly thin
Diced onion
Ful Medames
Pesto (jarred is fine)
Rocket or basil, or fresh spinach or kale if you have it
Feta cheese (greek/lebanese type, not danish)
Pizza cheese
A pre-made pizza base
1. Pre-heat oven and do whatever your pizza base wants done.
2. Sautee onion, zucchini and mushrooms. Feel free to saute extra, for use in leftovers below.
3. Mix about 1.5 tablespoons of ful medames with about 1 tbsp of pesto. Use as pizaa base.
4. Spread the onion/zuchhini/mushroom mix over the pizza. Heat the lamb and add that too, along with greens.
5. Dice the feta and scatter that over the pizza. Top with scattering of pizza cheese.
6. Bake until appropriately tasty-looking.
Leftovers 3b: Leftover pizza.
Leftovers 4, which I made at the same time as the pizza:
You need:
The spiced vegetables from the roast. The combo of sweet potato and fennel is particularly good here.
A can of cannelini beans (drained, rinsed)
Optional: frozen spinnach cubes or extra greens
Stock
Place veggies in a pot, cover with stock. Bring to a simmer. Add cannelini beans, any extra greens. Simmer for 10 minutes or so. Blitz with a stick mixer.
Serve with a scoop of the yoghurt sauce.
Leftovers 4b: soup. Mix yoghurt sauce through if you're taking it in a container to work.
Leftovers 5: Wraps/soft tacos/thingy with fuul medames and lamb. If you have leftover mushroom / zucchini from the pizza, toss that in here. Add avocado if you have any.
Leftovers 6: at this point just "uses for ful medames", but ful medames mixed with Jack M's banana chili ketchup makes a good spread base for breakfast burrito.
This has been: a week of lamb and things that go with lamb.
You need:
1.5-1.8kg boneless lamb shoulder. Check the package recommendation for cooking time; adjust my times below accordingly.
1 fennel, top cut off and cut into chunks
1 onion, peeled and quartered
2 small or 1 lg zucchini, in chunks
1 lg sweet potato or equivalent, peeled and chunked
1.5-2 cups of stock
1 orange, cut into eighths
2-3 tsp of minced garlic paste, the kind that comes from a jar
Spice rub:
1.5 tsp ground coriander
1.5 tsp ground cumin
3 tsp cardamomom
3 tsp turmeric
2 tsp ground fennel
1/2 tsp chilli flakes
1/4 tsp ground cloves
1/2 tsp ground ginger
1. Heat oven to high.
2. Rub about 2/3 of the spice rub onto the lamb shoulder.
3. Mix the remaining spice rub with about 1/2 a cup of of the stock, and the garlic, to make a thin paste
4. Place the vegetables into the roasting pan; pour the thin paste over and toss. Place lamb on top.
5. Cook for 20-25 minutes. Remove from oven; pour remaining stock over the lamb shoulder as a baste. Cover with tin foil.
6. Turn oven down to medium. Cook for roughly a further 1.5 hours. Once during, open and turn the lamb and veggies both over. Add more liquid if necessary. Add the orange pieces. If not fully cooked after 1.5 hours, or if you'd like a crispier top, add a final 10-15 min uncovered.
Nagi serves hers with lemon herb couscous. I (being gluten-intolerant) recommend basmati rice, cooked with at least half the liquid being stock. You may wish to add sultanas to the rice.
Recommended toppings:
Elaborated from Nagi's lemon yoghurt sauce, as my whim and supplies indicated
1 cup of greek yoghurt
2 tsps garlic paste
1-2 tsps of lime juice
1/4 tsp ground black pepper
1 tbsp roasted & crushed almonds (my supermarket sells pre-roasted; I'd be open to slivered almonds as well)
About 1 tsp of sliced green onion stems
Optionally, shredded basil leaves
Mix the yoghurt, garlic, lime juice and pepper. Top with onions, basil and almonds
Losely based on this recipe
1 can of fava beans/broad beans (Australians: these tend to be sold canned in the middle eastern section of the supermarket), drained and rinshed
About 1/3 cup water
2 tsp garlic paste
1-2 tsp ground cumin
Some chilli flakes or minced chilli (I have previously used flakes, and the colour comes out better, but 1.5 tsp chili in oil worked this time)
1-2 tsp lemon or lime juice
Several shoots of green onion, chopped roughly
Olive oil to your desired texture
More chopped/sliced green onion to top
Roasted & crushed almonds
1. Place beans and water in a saucepan; bring to a simmer.
2. Place in a blender/food processor along with everything else except the last three ingredients. Blitz. Add 1-2 tsp olive oil. Add more until you reach your idea of a good texture.
3. Scoop out into a dish, top with additional onion and the crushed almonds
Serve: Lamb on a bed of rice, with roast vegetables and the two dip/sauces.
Leftovers 1: Same thing, minus the yoghurt if you're taking it to work to reheat. If carrying it in a container to reheat, do include an orange wedge, and a dash of extra water, to infuse with the rice.
Leftovers 2: Ful Medames on celery sticks, as a component of Girl Dinner / Picky Tea.
Leftovers 3:
You Need:
Diced roast lamb pieces
Slied mushrooms
Zucchini slices, fairly thin
Diced onion
Ful Medames
Pesto (jarred is fine)
Rocket or basil, or fresh spinach or kale if you have it
Feta cheese (greek/lebanese type, not danish)
Pizza cheese
A pre-made pizza base
1. Pre-heat oven and do whatever your pizza base wants done.
2. Sautee onion, zucchini and mushrooms. Feel free to saute extra, for use in leftovers below.
3. Mix about 1.5 tablespoons of ful medames with about 1 tbsp of pesto. Use as pizaa base.
4. Spread the onion/zuchhini/mushroom mix over the pizza. Heat the lamb and add that too, along with greens.
5. Dice the feta and scatter that over the pizza. Top with scattering of pizza cheese.
6. Bake until appropriately tasty-looking.
Leftovers 3b: Leftover pizza.
Leftovers 4, which I made at the same time as the pizza:
You need:
The spiced vegetables from the roast. The combo of sweet potato and fennel is particularly good here.
A can of cannelini beans (drained, rinsed)
Optional: frozen spinnach cubes or extra greens
Stock
Place veggies in a pot, cover with stock. Bring to a simmer. Add cannelini beans, any extra greens. Simmer for 10 minutes or so. Blitz with a stick mixer.
Serve with a scoop of the yoghurt sauce.
Leftovers 4b: soup. Mix yoghurt sauce through if you're taking it in a container to work.
Leftovers 5: Wraps/soft tacos/thingy with fuul medames and lamb. If you have leftover mushroom / zucchini from the pizza, toss that in here. Add avocado if you have any.
Leftovers 6: at this point just "uses for ful medames", but ful medames mixed with Jack M's banana chili ketchup makes a good spread base for breakfast burrito.
This has been: a week of lamb and things that go with lamb.