COOKED JUICE METHOD RECIPES
SLOW-COOKED GREEK LAMB RECIPE - GOOD FOOD
I like to serve the whole leg in the centre of the table and flake the meat off the bone, sprinkling a little extra salt, some extra-virgin olive oil, and a touch of lemon and parsley. All these things help liven up the flavours of the lamb.
Provided by Brigitte Hafner
Categories Main-course
Total Time 2 hours
Yield SERVES 4
Number Of Ingredients 8
Steps:
Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.
Place lamb on a rack in a roasting pan, pour in enough water to come 2 to 3 centimetres up the pan's sides and cook for 5 hours.
Check the lamb every hour or so and baste with the pan juices.
After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.
When cooked, remove from the oven and rest for 20 minutes before serving.
Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.
NO-FAIL METHOD FOR HOW TO COOK MUSHROOMS
When cooking the mushrooms, make sure they are spread into one layer in the pan and not crowded — this way they will brown instead of steam.
Provided by Adam and Joanne Gallagher
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Makes 2 servings, about 1/2 cup each
Number Of Ingredients 9
Steps:
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Heat olive oil in a large, wide skillet over medium heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with salt and black pepper.
- At the same time as seasoning with the salt and pepper, stir in butter, garlic, thyme and lemon zest. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes. Take the skillet off of the heat and stir in lemon juice.
Nutrition Facts : ServingSize about 1/2 cup, Calories 140, ProteinContent 4 g, CarbohydrateContent 5 g, FiberContent 1 g, SugarContent 3 g, FatContent 13 g, CholesterolContent 15 mg, SodiumContent 298 mg
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