BRAISED LAMB, WITH ROAST POTATO AND BROCCOLI
SERVES 6
1 lamb shoulder( ask your butcher) 2 tablespoons salt 2 tablespoons mixed spice( whatever youlike, we use amixtureofdried thyme, rosemary, coriander seeds, pepper corns but a barbecue spice would work as well) 3 ounces whitewine 8 Idaho whitepotatoes 4 heads of broccoli 2 tablespoons toasted almonds
Directions: Preheat oven to 200 degrees. Mix the salt and mixed spicetogether, rub onto lamb shoulder and allowtosit fora few hours.
RoastPotatoes Cut up potatoes fairly thick, put in adeep pot with cold waterand bringtoboil. Remove from waterand placeinroasting tray with oliveoil androast at 400 degrees till golden brown. This should take25minutes.
Broccoli Cut broccoli into bite size pieces. Cook in boiling wateruntil tender, about 3minutes. Take out, season with salt and pepper, and toasted almonds.
Placewine in adeep tray and place lamb on top, coverwithfoil and cook at 200 degrees for around 8 hours. To serve, place lamb on aserving plate and garnish it with a sauce of your liking.
RICEPUDDING
3 cupswhiterice 1 quartcream
1
⁄ 2 quartmilk 1 vanillabean 1 cup sugar 3 tablespoons toasted pistachio
Directions: Place all ingredients except pistachio in a heavybase pan, and bring to asimmer. Keep stirring until rice is cooked and the mixtureis niceand thick. It may need fresh milk to adjust consistency. To toast pistachio, place in pre-heated oven( 350 degrees), for around 4 minutes. Serve with crushed, toasted pistachio. ■
HOLIDAY 2016 MILLBURN • SHORT HILLS MAGAZINE 41