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