Posted in Greek, Pressure Cooker, lamb on 12/13/2009 12:30 am by Suziwong
I love lamb lagoto, but I don’t like the 4-5 hours cooking time…it may be fine to have a stove running for several hours during winter but that’s a whole other story during summer. So, rather than miss out on lamb lagoto during half of the year, I dragged out my pressure cooker from the depths of the pot cupboard! I’ve barely used our pressure cooker since my mother in law bought us one many years ago…I think i haven’t used it due to fear…as it turns out my fears were unfounded!
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Posted in Greek, lamb on 07/12/2009 09:07 pm by Suziwong
I thought i’d try my old favourite Jamie Oliver’s lamb lagoto recipe with lamb shanks. The slight adaptation was a huge success. You might remember this recipe is from issue 2 of Jamie magazine.
The flavour was different because the meat was cooked on the bone; i added more fresh tomatoes stated on the recipe, i also added chicken stock instead of water and close to the end of cooking i added chunky carrot slices.
I served the lamb in a large bowl; it was literally falling off the bone from the long slow cooking time. The lamb and carrots sat on a bed of creamy mashed potato and I poured the thickened sauce all over; it was delicious!
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Posted in Greek, lamb on 06/14/2009 10:37 pm by Suziwong
I’ve taken to buying Jamie Oliver’s new magazine. I think i’m going to subscribe; that’s a biggie for me as I only subscribe to mags I really love. I don’t buy gossip mags at all; limit my purchase of Vogue, only buy Gourmet Traveller when an issue takes my eye as with other cooking mags. I have bought 2 out of the 3 published Jamie magazines. I couldn’t get issue one! Each issue is packed with great recipes…Tonight I tried lamb lagoto, a Greek dish that is slow cooked and presented in issue 2 of Jamie magazine. It was delicious!
I simmered a whole head of garlic in water for 15-20 minutes til soft. Then i browned the lamb and added the squished up garlic paste that i made from the boiled garlic head. Added tomatoes, oregano & mint. There’s the juice of 2 lemons in just before serving. Oh my lordy it was so good. The lamb was slow cooked and so tender.
Here’s the end product served with steamed rice. Everyone liked it so much we’re having it again next weekend!
