#herb and garlic

[that-hamster-wheel]

Late night herb and garlic mashed potatoes. Mmm-yum-yum.

[curvygirlsruletheworld]

Herb and Garlic Slow-Roasted Shoulder of Lamb

Serves 4.

Ingredients:

1.8-2kg should of lamb, patted dry with kitchen paper

3 tbsp plain flour

Salt and freshly ground black pepper

3 tbsp olive oil

2 onions, thinly sliced

4 sprigs fresh rosemary

4 sprigs fresh oregano or parsley

4 cloves of garlic, thinly sliced

500ml dry white wine

400ml chicken stock

2 tbsp pomegranate molasses (available from Sainsbury's in the UK, not sure about in the US, but regular molasses could probably be substituted.)

Cornflour, if required

Method:

Preheat the oven to 170°C/340°F/Gas 3. Dust the shoulder of lamb with flour and season with salt and pepper. Put 2 tbsp of the olive oil in a large roasting tin and heat on the hob. Brown the lamb all over on a high heat. Turn the heat down, add the onions and cook for 5 minutes until they just start to colour.

Chop the rosemary and oregano or parsley. Mix the chopped herbs with the remaining olive oil and garlic, then brush over the shoulder of lamb. Add the white wine and chicken stock to the roasting tin. Bring to the boil, cover with foil, then transfer to the roasting tin. Bring to the boil, cover with foil, then transfer to the oven to cook for 3 hours. Baste regularly with the juices to keep the meat tender and juicy.

Drizzle pomegranate molasses all over the lamb and return it to the oven to cook for a further 15 minutes, to glaze. Transfer the lamb to a warmed carving plate, cover and rest for at least 30 minutes in a warm place.

Spoon off the fat from the roasting juices, then sieve into a saucepan, pushing through the onion and garlic. Reheat the gravy in the saucepan. For thicker gravy, add a little cornflour mixed with cold water, and simmer until thickened to taste. Pour into a warm gravy boat to serve with the lamb.

The lamb can be served with the following recommended sides or vegetables of your choice if you don't fancy these.

Broccoli with Lemon and Garlic Crumbs

Ingredients:

500g broccoli stems

75g stale white bread

1 garlic clove, crushed

5 tbsp fruity extra virgin olive oil

Zest of ½ lemon, plus 1 tbsp juice

Method:

Blanch the broccoli in boiling water for 2 minutes, until tender. Drain and refresh under cold water.

Process the bread, garlic and 2 tbsp olive oil in a food processor to make coarse crumbs. Tip into a frying pan and cook over a medium heat for 5 minutes, until deep golden and crisp.

Gently warm the lemon zest and juice in a small pan with the remaining oil. Add the broccoli and turn to coat. Scatter with the breadcrumbs.

Mustard-Glazed Sweet Root Vegetables

Ingredients:

300g baby carrots, scrubbed

500g small parsnips, peeled and quartered

2 tbsp olive oil

25g butter, melted

1½ tbsp wholegrain mustard

Method:

Preheat the oven to 220°C/430°F/Gas 7. Toss the carrots and parsnips in a roasting tin with the olive oil and butter. Roast in the oven for 20 minutes.

Stir in the wholegrain mustard and roast for a further 5 minutes, until nicely glazed.

Mini Roast Potatoes in Bacon Jackets

Ingredients:

1 kg small Charlotte potatoes, peeled

2 tbsp olive oil

15-18 rashers streaky bacon

Method: