Pulled Spring Lamb with Slaw
Preparation Time: 5mins Cooking Time: 10 - 12 hours
1/2 tbsp cardamom pods, seeds only 1/2 tbsp ground cinnamon /2 tbsp ground cumin 1 tsp cloves 1kg lamb shoulder (bone in) salt, pepper and sugar
For the Slaw: 1 carrot, peeled and grated or cut into matchsticks 3 spring onions, shredded 1 apple, peeled and shredded 1/4 red cabbage, shredded a handful of mint leaves, roughly chopped (optional) a handful of dill, roughly chopped (optional) 2 tsp sugar 1 tsp salt 2 tbsp mayonnaise 1 lemon, zested and juiced
Make it! Pre-heat the oven to 150C/300F/Gas 2. Blitz all the spices together with the sugar and salt either in a food processor, spice grinder or pestle and mortar, so you have a fine spice rub. Rub the lamb all over with the spices. Lay the lamb on a trivet in a roasting tin. Cover with foil and bake in the oven for 10 - 12 hours. Remove the foil and turn the heat up to 220C/425F/Gas7 and cook for 10 minutes - this forms a nice crust. To serve ‘pull’ the meat apart with forks. For the slaw: Mix together all of the shredded salad ingredients and sprinkle with about 2 tsp of sugar and 1 of salt. Cover with clingfilm and refrigerate for a couple of hours to get rid of any bitterness. Mix the mayonnaise with the juice and zest of the lemon and mix into the slaw.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!