DINNER WITH LOMONDO
LOMONDO SLOW COOKED LAMB
Lomondo Kitchen
LOMONDO GOOD FRIDAY WHOLE FISH
Lomondo Kitchen
Prep Time:
Cook Time:
Serves:
15 minutes
4½ hour
6-8
INGREDIENTS
2kg lamb shoulder with bone-in
½ cup Lomondo Extra Virgin Olive Oil
1 butternut pumpkin, cut in half, remove seeds
sea salt and pepper
5 onions, peeled and halved
handful of rosemary
2 bay leaves
1 litre stock (lamb or chicken)
Lomondo Caramelised Balsamic, for serving
LOMONDO SLOW COOKED LAMB
Preheat oven to 150ºC.
Place lamb in a large roasting dish, skin side up, and rub generously with Lomondo Extra Virgin Olive Oil all over. Place the pumpkin next to the lamb, and also rub with Lomondo Extra Virgin Olive Oil. Season well then remaining ingredients (you could also add potatoes or other root vegetables at this stage).
Cover with a sheet of baking paper and then seal the roasting dish up with foil. Bake for
4 hours, if you are restricted with time, increase the oven temperature to 160ºC and bake
for 3 hours. Very carefully remove the foil and baking paper, ensure there is sufficient stock in the pan, add any last-minute vegetables as desired (such as cauliflower florets or brussels sprouts), return to the oven and increase temperature to 220ºC and bake for ½ hour.
Drizzle with Lomondo Aged Caramelised Balsamic and serve.
Prep Time:
Cook Time:
Serves:
20 minutes
1 hour
6-8
INGREDIENTS
1½-2kg whole fish* such as snapper or barramundi, cleaned but unscaled
(*it is important that the scales are left intact)
2 tbs Lomondo Extra Virgin Olive Oil
1 tsp ground pepper
4 ripe tomatoes, roughly chopped
1kg cooking salt
2 eggs
For Serving
½ cup Lomondo Extra Virgin Olive Oil
½ cup aioli or mayonnaise
6 lemons, cut into wedges
GOOD FRIDAY WHOLE FISH
Preheat barbecue or preheat oven to 180ºC. Line a large baking tray with baking paper.
Wash fish thoroughly and pat dry with kitchen paper. Rub the inside cavity of the fish liberally with Lomondo Extra Virgin Olive Oil then season with pepper. Place the fish on the baking tray and fill the cavity with tomatoes.
Combine the cooking salt with eggs and enough water to make the mixture look like slightly wet sand – the salt should clump together between your fingers. Mould the salt over the fish completely covering it, for a very large fish you will need more salt mixture, it should be at least 1cm thick all over the fish. Bake for 1 hour, at this stage the salt crust should be very hard.
Remove from the oven and crack the salt crust and remove it in chunks, when you remove the crust the scales of the fish will be removed at the same time. Serve the fish doused with Lomondo Extra Virgin Olive Oil, a bowl or aioli and lemon wedges.
Ideally served with a green salad and a cucumber salad.