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DINNER WITH LOMONDO

Slow Cooked Lamb Shoulder_.jpg

LOMONDO SLOW COOKED LAMB 

Lomondo Kitchen

Good Friday Whole Fish_.jpg

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.

 

 

PDF OF RECIPE

 

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.

 

 

PDF OF RECIPE