Winter Recipe By Karena Armstrong

Slow Braised Lamb, Butter Beans, Roasted Cauliflower, Green Olives, Almonds & FetaYou may have heard of a little joint on the corner of Main and McMurtrie Rd in McLaren Vale called the Salopian Inn. The food is to die for! We managed to get a hold of the legend herself behind these marvellous creations to put together a recipe for you to experience a little bit of the Salopian at home!Serves 4 adultsIn the morning:Ingredients100ml extra virgin olive oilSea salt and black pepper300-400g lamb shoulder chops (approximately 2)1 large onion5 cloves garlic1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika400g butter beans800ml chicken stock2 bay leaves5-6 sprigs of hard herbs (oregano, rosemary, thyme, sage)MethodIn a large wide and heavy based pan heat the olive oil.Season the lamb chops with sea salt and pepper and cook on both sides until golden brown. Remove the lamb from the pan add the onions, garlic and all the spices.Cook the onions and garlic until soft but don’t burn the spices.Add the lamb back into the pan with the beans, chicken stock, bay leaves and herbs.Cover the pot with a well-fitting lid or foil and bake at 110°C for 7-10 hours.A slow cooker on a low setting will also do the job.When you get home from work…open the wineThen….Ingredients1 small head cauliflower50ml Extra Virgin olive oil40g toasted almonds100g feta cheese1 bunch parsley chopped60g green olivesSourdough bread and butter to serve with.MethodTurn the oven up to 220°C.Remove the foil or lid from the braise. The lamb will be soft and tender. Return the uncovered lamb to the hot oven.Line a separate baking tray, cut the cauliflower into florets. Coat with the olive oil and season with sea salt and pepper.Roast the cauliflower for 20minutes or until the cauliflower is golden brown tender.Remove the lamb from the oven. Sprinkle over the hot cauliflower, olives, parsley, feta and almonds.Serve hot with sourdough bread.

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