Sunday, May 16, 2010
Mallorcan slow roasted lamb
While I have cooked other meats in beer before, I have never tried it with lamb. This is a Spanish peasant dish from an area called Mallorca (pronounced My- york- u) It is traditionally cooked in a wood fired oven. This is a great dish if you want to throw it in the oven and forget about it for 3 hours. I simply scored the lamb, seasoned it well, added some sprigs of fresh rosemary and added a basic miraqua (carrots, celery, onion) I also added some whole garlic cloves. One bottle of bear along with one and a half bottles of water over the meat, cover with baking paper and foil. Slow oven 160 degrees, 2 1/2 hours, then 180 degrees for remaining 30 minutes, I served it with a garlic mash of potatoes and some steamed green vegetables. Unfortunately no pic of final plated dish as my camera's battery died. It was delicious and I will definitely cook it again, and make sure my battery is charged and ready for action.