We recently got in touch with Luke, one of the guys behind the very popular and very appropriately named blog, '2 Hungry Guys'. Luke was interested in our range of
Le Creuset Dutch Ovens, needing a size that would be large enough to make what he defined as the "Perfect Winter Roast".
He told us the recipe featured a lamb shoulder in its ingredients with some vegetables so after some discussion we pointed him in the direction of the 29cm oval shape with 4.7 litre capacity as it would be large enough to fit his needs (and the family's appetite!). Judging from the photos, you can understand why French cast iron ovens are the perfect choice for making roasts.
Le Creuset has really taken it up a notch with the update in design with the launch of the Signature range after phasing out the previous Classic range. The key feature worth noting is the increase in handle size to make it easier to carry and manoeuvre, especially when taking out of a hot oven when wearing thick oven mitts. They have also improved the internal enamel coating, making it less permeable to staining from cooking juices, more durable and overall easier to clean.
We can't recommend this roast enough. The tenderness and juiciness of this roast makes it a clear winner for every season, not only winter months! For the colder months, we recommend combining this recipe with rice or barley, while in the warmer parts of the year it can be served with a salad of cool roasted pumpkin and spinach leaves.
Ingredients:
- 1 lamb shoulder on the bone
(about 1.3kg), trimmed
- 4 cloves garlic, smashed
- 2 sprig rosemary
- 2L chicken stock
- 2 tablespoons olive oil
- ¼ bunch picked mint leaves
- 2 potatoes, chopped
- 1 large sweet potato, chopped
- 1 bulb of garlic, halved
Method:
- Preheat oven to 120°C.
- Place the lamb in a casserole dish with 2 garlic cloves, 1 sprig of rosemary. Make small slits in the lamb and stuff with small bits of garlic and rosemary.
- Pour over the chicken stock. Cover with foil (not with the lid) and roast for 3½ hours or until the meat is tender and falling off the bone.
- After 2 hours, place the chopped vegetables in a roasting pan and season with salt, pepper, rosemary and toss with olive oil. Horizontally halve the garlic and sit both in the dish. Place in the oven.
- Raise the temperature of the oven to 180°C. Remove the lamb from the oven and remove the cover and leave to rest in the stock. Remove the roasted veggies.
- Remove the lamb from the dish and place on a board to rest.
This recipe was provided by 2HungryGuys, a food, lifestyle and travel blog. For more, visit 2hungryguys.com.au
We can't recommend this roast enough. The tenderness and juiciness of this roast makes it a clear winner for every season, not only winter months! For the colder months, we recommend combining this recipe with rice or barley, while in the warmer parts of the year it can be served with a salad of cool roasted pumpkin and spinach leaves.
