SLOW ROASTED SHOULDER OF LAMB - THE DINNER PARTY

This is a STEP-BY-STEP guide to follow if you need clarification along the way. Enjoy the cook.

Ingredients

Flour & dry yeast sachets are included in your box. You will need to follow the amounts below
as to which box you purchased.

Recipe for 2: 195g all purpose flour, 1/2 sachet of dry yeast, 2gms salt, 200g luke warm water
Recipe for 4: 390g all purpose flour, 1 sachet of dry yeast, 4gms salt, 400gms luke warm
water
Recipe for 6: 580g all purpose flour, 1 1/2 sachet of dry yeast, 6gms salt, 600g luke warm water

LOUKOUMADES - GREEK DONUTS

  1. Warm the water to body temperature and dissolve the yeast in the water.
    Whisk the flour and water together removing any lumps. Add the salt and give it another
    whisk.
  2. Cover the bowl and leave somewhere warm to prove while you cook the lamb. BUT if you wanted a longer proofing time, so you can make them fresh after dinner, leave the
    mixture in a more ambient temperature (not somewhere warm).
    When the batter has doubled in volume it’s frying time!
  3. Heat vegetable or other neutral oil to 180C. (How do I know my oil is the right temperature?*)
  4. Spoon little rounds into the oil to fry on both sides.
    Remove with a slotted spoon onto paper towel when golden brown. Drizzle with honey, sprinkle with crushed walnuts and dust with a little cinnamon.
  5. *The easiest and safest method is to stick the end of a wooden spoon into the oil. If you see
    many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is
    bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.

LAMB SHOULDER & POTATOES

  1. Cut the washed kipfler potatoes into rounds and place them into a deep pan around the
    lamb.
  2. Throw whole thyme sprigs and 2 smashed cloves of garlic (skin on) in and around the potatoes in the pan
  3. Drizzle EVOO and sprinkle dried oregano over the potatoes
  4. Quarter a lemon & cut these lemon pieces in half again and add them in and around the potatoes too and add some salt to the potatoes. We used an entire lemon for a family of 5. So if you have less potatoes, add less lemon.
  5. Place the lamb/potatoes into a pre-heated oven at 180C for approx. 45 minutes until golden brown

BEETROOT & FETA DIP

  1. Add the beetroot provided, along with the feta and yoghurt provided into a blender. Blend until smooth. Taste it for salt seasoning. (2tbsp of yoghurt for 2 people, 4tbsp for 4 people, 6tbsp for 6 people.)

MAROULI SALAD

  1. Remove the outer leaves of the cos lettuce, cut it in half and then into quarters and place into a serving dish.
  2. Add a good squeeze of lemon juice, a drizzle of EVOO, picked fresh oregano leaves & a little salt.

OLIVES

  1. Place the olives provided into a small fry pan and add a little more EVOO and warm the olives up over a low-medium heat and serve them warm.

PITA

  1. Warm Pita all together in a pile in a hot deep non-stick fry pan, when the first side is warm, flip the bottom pita over, once that is warm bring the pita to the top of the pile and continue
    the rotation until they are all warm.

SAGANAKI

  1. Place a fry pan on a high-medium heat, no oil needed and once the pan is hot place the cheese in. Wait for it to warm and become golden brown on both sides.
  2. Once golden brown, add a spoon of honey, a squeeze of lemon juice & a sprinkle of dried oregano and baste the cheese in those juices.