A bed of rice is the best way to soak up those goodies at the bottom of the pot.
At this time of year, there is a strong tendency to add some carbs whenever possible.
Too bad not to take advantage of all the good things that accumulate at the bottom of the roasting pan. That’s where all the flavor is, after all. It’s a big thing in the Middle East. Slow cook the protein, then add rice or pasta to all those glorious drippings. It’s a clever idea to remember. Spaniards often do this with a chook.
I almost added cumin and paprika to it – so go for it if you’re in the mood.
* Roasted Brussels sprouts recipe with nduja and hazelnuts
* Recipe: Roast lamb rolled with pine nuts, raisins and parsley
* Recipe: Lamb with tomato and anchovies
SLOW ROASTED LAMB ROAST WITH HERBS, RED WINE, GARLIC AND RICE
PREPARATION TIME: 20 MINUTES
COOKING TIME: 3-4 HOURS
5-6 garlic cloves
handful of fresh rosemary
A handful of flat-leaf parsley
Sea salt and black pepper
1 boneless shoulder of lamb, 2 to 2.5 kg
1 whole garlic bulb
A few bay leaves
⅔ bottle of red wine
1.5 cups short grain rice – arborio or carnaroli
Preheat the oven to 160°C, cooking function.
Chop the garlic, rosemary and parsley and chop everything together until coarsely combined. Add a generous amount of salt and pepper and mix. Book a moment.
Take the shoulder of lamb and make deep cuts on the top of the meat. Place in an oiled roasting pan. Rub the herb and garlic mixture into the partitions, then season the meat all over and drizzle with olive oil.
Cut the lemon and garlic bulb in half crosswise and add them to the pan along with the bay leaves. Pour the wine on top of everything and place in the oven to roast gently for at least 3 hours, until the meat is pulling away from the tender bone. Give it time. Water it from time to time.
Remove from the oven and stir the rice into the liquid that has collected in the bottom of the pan. Return to the oven for another 15 to 20 minutes for the rice to cook. When done, remove and let the lamb rest for several minutes before serving.