|Asian Spiced Shoulder of Lamb with Chantenay Carrots and Garlic Cream Potatoes|
The last time I featured Aldi products it was to showcase some of their top of the range frozen foods, this time I’ve been asked to take part in the Aldi Challenge. The Aldi Challenge is an initiative to ensure that every shopper can enjoy January, if you shop at Aldi you will still have money to spare for enjoying new activities and eating well.
Here is my shopping comparison, I couldn’t believe how much I saved.
- The Rolled Shoulder of Lamb at Aldi was Scotch Lamb with the QMS mark on it and the comparative lamb at the major supermarket was ‘British’ Lamb with the Red Tractor. Generally Scotch Lamb is more expensive than British Lamb.
- The ice cream I bought at Aldi was a named brand and the comparative tub of ice cream was top of the range own brand.
I first saw this recipe demonstrated by Jacqueline O’Donnell, of The Sisters Restaurant, for Quality Meat Scotland. She kindly gave me a copy of the recipe and says “this dish is worth all the effort in time for maximum taste” I would certainly agree with that.
Asian Spiced Shoulder of Lamb
- 2 tbsp rapeseed oil
- 1.6 kg boned and rolled Scotch lamb shoulder
- 2 onions halved and cut into half moons
- 2 tbsp grated fresh root ginger
- 3 garlic cloves finely sliced
- 2 red chillies both de-seeded, one chopped and one thinly sliced (I used one dried chilli)
- 1 tbsp soft brown sugar plus 1 tsp
- 3 star anise
- 2 lemongrass stalks tough outer leaves removed, then bruised
- 2 litres lamb stock I used 1.5 litres in the Slow Cooker as it doesn't evaporate the same
- 1½ tbsp tomato purée
- 2 tbsp fish sauce
- Juice 2 limes
- big handful of mint leaves torn
- handful basil leaves
- Using a large deep ovenproof dish, slow cooker, Aga or warming drawer
- Place the lamb and all the other ingredients into whichever appliance you are using for cooking,
- Put in the oven at 140C for 4-6 hours or 8-10 hours in the slow cooker/crockpot.
- Once it is fork tender, remove the lamb from the dish and lay onto several layers of cling film, roll up tightly. For best results refrigerate the lamb overnight, wrapped in cling film.
- Allow to rest whilst you reduce the stock in the pot by at least 2/3 adjusting the flavour to your liking I also chilled the stock overnight before reducing, this meant I could remove a thick layer of fat.
- Use all the same ingredients, however, you always have to taste & try to get the balance right in Asian/Vietnamese cooking
- To serve slice lamb very thickly, through the cling film, then remove the film and any string holding the rolled lamb together. As I had chilled the lamb, I then placed the slices in an ovenproof dish, spooned over a little of the reduced stock, cover with foil and reheat in the oven for 20 minutes at 160C.
- To serve, carefully lift the lamb slices onto the plate and spoon the reduced sauce over the top serve with either rice or potatoes.