Menu: Pulled Lamb; mint sauce; mashed potatoes; veg
Creator of deliciousness: CTG and FFB
Lamb is a pretty expensive meat that I (FFB) have very little experience cooking. I have lots of experience eating it, but am always stopped by the price tag when shopping for myself. Seems a pricey bit of protein that would feel like a serious waste if you messed it up.
Enter Costco meat department, a brave friend and I ended up with a lovely wrapped boneless leg of lamb for roasting. Yup, our initial intention was to make a basic lamb roast. Garlic stabbed in everywhere, rosemary and oil and salt rubbed on the outside. Some old port from my cupboard to make it fancy. It all went wrong/different for 2 reasons i) we trusted the New Zealand Lamb Association website’ s chart about cooking time so much we didn’t check with the thermometer throughout the roasting process. ii) We didn’t factor in the fact we were using a lidded cast iron dutch oven which would accelerate the cooking time.
When the timer let me know our calculated cooking time was over I stabbed in the meat thermometer to find we had gone well past the rare 160 degrees we were looking for. However, experimenting with new recipes is kind of how the whole Monday Night Dinner thing got started so I proceeded to let it stand while we thickened the cooking juices for a lovely dark gravy, and attempted to carve the beast. Instead if fell apart.
The lamb falling apart started one of those circular conversations “Hey CTG we seem to have made pulled lamb” I would say.
“great, we should put that in a bowl” CTG would reply
“sure, we’ll need a pretty big bowl for this pulled lamb” (me)
“great, we should put that in a bowl” CTG again, now looking for a bowl but I can’t see her
“mmmmm, we made fantastic pulled lamb” I said, sampling a piece while I wait for the bowl
“great, we should put that in a bowl” CTG again
“Well then Bring the BOWL, B!tch!!” I exclaimed, tired of the merry go round
“That is definitely the title of this recipe’s blog post” said pretty much everyone in unison.
The only other thing left to decide was draft the recipe we were aiming for? Simple roast lamb. Or just write the recipe of what we actually ate? Pulled lamb