I have a good friend in blogging, Tania, who has a blog, My Kitchen Stories. She’s a professional chef with plenty of years of experience (although that doesn’t mean she’s still not in her youth), and not only does her blog have the most wonderful user-friendly recipes, she usually has a great story to tell about some of her incredible traveling adventures.
I didn’t know Tania before I started blogging and it’s been so much fun developing a friendship with her over the past few years. As an incredible coincidence, her son, Skater-boy has ended up at the same university as my Archie. We now have a mutual interest outside of food and blogging. Skater Boy and Archie haven’t met yet but because they’re in a very small private college, it’s only a matter of time.
When Carl and I took Alfie away on a holiday to Coffs Harbour, I knew I would be staying in an apartment with limited kitchen equipment so I thought the easiest way to put a good meal on the table would be to bar-be-cue. Well for six nights straight we ate steak with baked potatoes and a salad. Nothing to complain about for sure but by the time we had finished off the steak I’d packed in my luggage and had the Indian Restaurant experience, we were ready for a change in cuisine. We came home and ate vegetarian for a while but then last week Tania posted a slow-cooked lamb recipe. The temperature here in Sydney has recently descended into true Autumn/Winter levels and so slow-cooking is very welcoming.
Last week Tania posted a recipe for slow-cooked shoulder of lamb with black tahini sauce and a quinoa salad. I was unable to source black tahini so I used unhulled tahini but I’d like to try this again with the black version. Tania’s recipe called for a 1.5kg -2kg (3.30 – 4.40 pound) shoulder of lamb. Unfortunately, these days the majority of lamb shoulders presented in supermarkets and butchers are so trimmed that it’s difficult to find them with that kind of weight on them. After a fruitless search I went to a very good quality butcher where they freshly prepared the shoulder for me, keeping the shank in place. My shoulder weighed just under 2kgs and that was enough to serve between 4-6.
Despite not having the black tahini, my unhulled tahini sauce was delicious with the lamb and the quinoa salad with the lemon dressing cut through the richness of the meat perfectly.
This was the perfect meal to end a full-on week. The roast slow-cooks in the oven until it’s just falling off the bone and while it’s cooking you have plenty of time to relax over a glass of wine.
Slow-Cooked Lamb Shank with Tahini Sauce and Quinoa Salad
Degree of Difficulty: 2/5
Cost: I think shoulders of lamb are very inexpensive given how delicious this cut of meat is. My advice would be to buy them now before they become popular and the price increases accordingly.
- 1 x 1.5 – 2 kg (2-4 lb)Lamb shoulder on the bone
- 3 tbspns ground cumin
- 1 tbspn dijon mustard
- 1 tbspn of smoked paprika
- 5 tbspns olive oil
- 1 piece of chopped preserved lemon
- 2 tbspns sesame seeds
- 2 tbspns of Zaatar or Dukkah – I used Claire’s Dukkah
- Salt and Pepper
- 1 cup of Quinoa (cooked in boiling water and drained – cool)
- 1 tomato finely diced
- Juice of ½ a lemon ( ¼ cup)
- 1 bunch of chopped mint
- 1 bunch of chopped flat leaf parsley
- ½ a small Spanish onion finely diced
- 2-4 tablespoons of Olive Oil ( I like 4)
- generous salt and pepper
- 3 Tablespoons Black Tahini
- Juice of ½ a lemon ( or to taste)
- 1 small clove of garlic
- ½ teaspoon of cumin
- water – starting at 2 Tablespoons
- salt and Pepper
Serve the lamb with the Quinoa salad and tahini. This would also match well with roast pumpkin, sweet potato or boiled or mashed potatoes.
For more inspirational recipes, head to Tania’s blog, My Kitchen Stories.