roast-shoulder-of-lamb-with-rhubarbRhubarb Cooking Tips
Always peel it first to remove the stringy part
If you want to stew it:

  • Peel and cut into 3 – 5cm pieces
  • Sprinkle it with a little castor sugar and allow to macerate for at least an hour
  • Melt a little butter and add the rhubarb, cook slowly while stirring until it starts to soften and the natural juices are released
  • Only add water if needed (but there should be more than enough contained in the rhubarb). But instead of water try adding orange juice, white wine or maybe some Grand Marnier, Cointreau or rum!
  • When cooked, taste and add honey to taste
  • Cinnamon, vanilla and green cardamom pods (lightly cracked open) go amazingly well when married with rhubarb, they should be added to the butter

Never follow any set recipe when stewing rhubarb as its sourness always varies and sugar or honey is always best added to taste, plus of course we all have different sour tolerance levels and taste.

(All courtesy of Hub-UK)

As rhubarb is so tart it marries really well with any fatty meats such as lamb, pork, goose, duck. etc. So if you do not like lamb try this recipe with any of these meats instead.

Ingredients

  • 1 Leg of Lamb (boned)
  • 3 tbsp Liquid Honey
  • 1 Clove Garlic
  • 1 tbsp Red Wine Vinegar
  • 1 Onion Chopped
  • 100 gm Raisins
  • 100 ml Honey
  • 30 ml Red Wine Vinegar
  • 2 Red Chilli (chopped)
  • 2 Cloves Garlic
  • 1/2 tsp Ground Cardamom
  • 10 Rhubarb Stalks (finely sliced)

Method

  1. Place meat on either a rack or a bed of carrots (peeled and cut lengthways) in a roasting dish
  2. Combine the honey, garlic and vinegar and heat until combined, brush all over the lamb leg
  3. Roast at 180ºC for 2 – 3 hours, brushing occasionally with any remaining glaze mixture
  4. Once cooked remove from the oven and place on a clean tray and allow to rest for 10 – 15 minutes before carving; this relaxes the meat structure and allows the juices to seep back into the meat. This resting will result in the lamb being easier to carve, the slices will be more tender, juicy and well flavoured
  5. In a stainless steel saucepan, combine all the salsa ingredients
  6. Cook slowly over a low to medium heat for 5 minutes while stirring
  7. Place a lid on the saucepan and cook over a low heat for 5 more minutes
  8. Remove the lid and turn up the heat to boil off any excess liquid
  9. Remove from the heat and serve at room temperature

 

By Food