Jamie oliver recipes?!
Answers: lamb shoulder and leeks
If its the recipe from Jamie at home that was on a couple of weeks ago it was Lamb shoulder with mashed veg and greens.
1 (2 kg) lamb shoulder, bone in
1 bunch fresh rosemary
1 bulb of garlic, unpeeled
olive oil
sea salt, crushed
black pepper, freshly ground
Sauce
1 tablespoon flour
500 ml chicken stock
2 tablespoons capers, soaked, drained and chopped
1 bunch fresh mint, leaves picked off and very finely chopped
2 tablespoons red wine vinegar
First, preheat your oven up as hot as it will go.
Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs. Scatter over half of the unpeeled garlic cloves
Place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
Sprinkle with sea salt and black pepper and rub into the lamb.
Scatter the rest of the rosemary and garlic cloves on top of the lamb.
Cover the roasting tin tightly with aluminium foil, place on the centre rack of the pre-heated oven.
Immediately turn the heat down to 170C (325F). Cook for four hours.
When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
Cover meat and keep warm while you prepare the sauce.
Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
Remove the roasted garlic cloves to a plate and let them cool a little.
Pour off all but about 1 tablespoon of oil, Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
Place the roasting pan on the stove over a medium heat.
Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
Boil, stirring, for about 5 minutes
Now add the finely chopped mint and the red wine vinegar and the capers.
Boil briefly and then pour into a jug.
Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.
Veg.
750g potatoes
3 carrots
1/2 a swede
75g butter.
Dice veg and boil for 20minutes, until tender. Mash with butter.
500g of any green veg. Boil in salted water for 5 minutes just to soften them. Drain and toss in butter, salt and pepper.
go to foodnetwork.com
channel4.com/food
loads of jamie, ramsay and wittingstall recipes and videos!
sounds nice, did you get that from one of his books?
that sounds alright but if you have the time cheek this website out
http://www.jamieoliver.com/