Lamb stew jamie oliver
The cost per serving below is generated by Whisk. Heat the butter in lamb stew jamie oliver large frying pan over a medium heat and brown the lamb chops, then remove to a plate. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Add a wineglass of water and deglaze the pan for 5 minutes.
Peel and slice the potato, then spread half in a layer in a large casserole dish and season well. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
The cost per serving below is generated by Whisk. Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Tips Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you. Set your slow-cooker to low for 6-8 hours for tender, juicy pork shoulder that pulls apart easily. The high setting will boil the meat rather than gently stew it so, while quicker, it won’t be nearly as tasty.
