Wednesday, June 30, 2010

Tom's Kitchen - 7 Hour Lamb

Last week at Taste of London, Tom Aitkins lamb was one of my favourite dishes. As luck would have it, Allens of Mayfair, also at the festival, had a lovely shoulder of lamb that had my name on it, and was lugged back home across London by a very boozey me at the end of the night.

Early Sunday morning, while the rest of the house slept, I was up surfing the net, writing my last post, and getting caffine into my system to start the day off right, and let the lamb come up to room temperature. Then the fun began.

Peeling and slicing onions has never been a chore for me. I used to prepare jars of caramlised onions when they were in season to store and share with friends back home in Oz. Here, it was another story. I dont know if it is because they are stronger, or because I have not cooked for a few months, but 8 onions equated to about half a box of tissues and the uncontrollable laughter of my Hussyband as I sliced and sniffed away. I really must get a mandolin! This would have to one of my worst photos ever...thanks Hussyband!

Now, having just moved and being under strict instructions not to buy everything I desire for the kitchen, I do not have a casserole or dutch oven in the house. So, for those of you similarily impaired, just use a nice deep sided baking dish, and tent the whole thing really well with a couple of layers of foil in both directions. It works just as well, with the added bonus of not having to scrub a lid clean at the end! Laziness/penny pinching has its uses. The last hour or so the foil came off, the balsamic goes on, and I had to paste every was worth the effort!

I served this with a huge pile of mash, and some green beans. You might also add carrots, peas or brocollini to the table.

The meat was fall apart tender - you really do not need a knife, and the left overs I mised through with the balsamic onions and froze for another day when I envision them either forming the base for a pie, or making the best damned toasted sandwich ever.

Tom Aitkins 7 Hour Lamb Recipe
1 shoulder Lamb (weighing 2.5 kilos)
1 bunch thyme
8 whole medium sized onions, peeled
2 garlic bulbs, peeled cloves
250ml balsamic vinegar
2g Maldon sea salt
150ml olive oil

See here for the method

Serves: 6


Kanga_Rue said...

Gutted I couldn't be there with you to help you eat it! It looks absolutely delicious. I'm now salivating at the thought.

AussieFoodie said...

You had your chance....I might defrost the leftovers for the weekend and make you a bread roll....

Anonymous said...

Having never cooked lamb for more than 4 - 5 hours, do you believe the extra 2-3 hours makes that much difference?? (procphil)

AussieFoodie said...

I think the variations of the heat and then the final basting of the meat, made it wonderfully tender and juicy...but it could probably have quite easily had an hour or 2 trimmed I think.

Lorraine @ Not Quite Nigella said...

Well done bringing it home and slow cooking it like that. It looks superb -dedication is rewarded! :D

AussieFoodie said...

Thanks Lorraine - at least living over here now there is no reason not to slow even in summer, as the say I did it we didn't get over 16 all day!

Anna Johnston said...

Great read, having carted a bag of goodies over London myself somewhat boozied up myself just so I could cook up a good old fashioned lamb roast a few years ago I totally related! Interesting idea to slow cook the roast, but it did sound delish! Go You!!
Thanks, enjoyed the read.....

AussieFoodie said...

Thanks Anna - it didnt feel so heavy until we got off the DLR and the Hussyband met me...but then it was just soooo heavy he had to carry it for me otherwise I would have fallen over. Really. Wasn't the booze!

Valentina said...

I miss you.when are we having that drink in Canary Wharf???I love the thought of this lamb, really tender. Now, please share your recipe for caramelized onions.I have a surplus at home and need to put them to good use.btw. I'm posting in English so do visit me at

AussieFoodie said...

Hey babe! Easiest way to use up a lot of onions would be to make an onion jam. A red wine onion jam I made last year in Oz used 500g large onions, sliced, 1 1/2C red wine, 1 1/2C red wine vinegar and 1C caster sugar. Dead simple - bung it all together in a large saucepan and bring to the boil and keep stirring until the sugar dissolves. Let it simmer away just below the boil for about 50-60 mins and its done - just give it a stir every so often.

Canary Wharf - how about next Friday after work? Not that I am working - quit my job 2 weeks ago!

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