Lamb Shoulder Mafe With Fonio Recipes

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER

Steps:

• Preheat oven to 240°C/465°F (220°C fan forced).
• Rub the lamb with the olive oil, salt and pepper.
• Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
• Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
• Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
• Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
• Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
• Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
• Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
• Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
• Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

LAMB-SHOULDER MAFE WITH FONIO

Steps:

• Heat the oil in a heavy-bottomed pot over medium-high heat. Season the lamb with 1 tablespoon of salt, and brown in batches until all the meat is browned. Set aside the meat, and pour off excess fat, leaving about 1 tablespoon in the pot.
• Add onion, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and cook until it turns translucent. Reduce heat to low, then add garlic, and stir well. Cook for a minute or 2, until it is fragrant, then add tomato paste, and cook for 7 more minutes, until the paste is dark in color. If the mixture begins to brown too quickly, lower the heat, and add a splash of water to deglaze the pan. Return the meat to the pot, add stock to cover meat and bring to a simmer. Add bay leaves, thyme and remaining salt, and cover. Cook for 2 hours on low heat, or until the meat is very tender.
• Prepare the parsley topping: Combine the parsley, scallions, garlic, Scotch bonnet and lemon zest in a small bowl. Season with salt and pepper to taste, cover and refrigerate until it's time to serve.
• Start the fonio: Heat the oil in a saucepan over medium-high heat. Add the shallots, and cook until soft and translucent. Add the garlic and carrot, and cook for 3 minutes more, until the garlic is fragrant. Add 1/4 cup water along with the peas, and cook covered, on low heat, until the carrot is tender, about 8 minutes, then turn off the heat, and set aside until you're ready to eat.
• Finish the mafe: In a large bowl, gradually add a little hot liquid from the lamb to the peanut butter, mixing it with more and more liquid until it's thick, smooth and pourable. Return it all to the pot with the meat, and mix well. Add the okra, Scotch bonnet and fish sauce, and simmer gently, uncovered, for about 30 minutes or so, stirring frequently to avoid clumps of peanut butter at the bottom of the pot, until the sauce is thick enough to coat a spoon and a little bit of fat has pooled at the top.
• Cook the fonio: In a pot with a tightly fitted lid, bring 2 cups of salted water to a boil, add the fonio, stir, cover and turn off the heat. After 5 minutes, remove the lid and fluff with a fork. Fold fonio into the shallots and peas, season and taste. To serve, pile bowls with fonio, top with lamb and generously sprinkle over the parsley.

EASY LAMB SHOULDER CHOPS (PAN OR GRILL PAN)

Steps:

• Prepare the marinade by mixing all the ingredients together. Pour it in a gallon plastic bag or a glass container with a lid.
• Lightly season the lamb shoulder chops with salt & pepper and add them to the bag or container with the marinade. Make sure they are completely smothered. Seal or cover and let marinate for up to an hour at room temperature on the counter or up to 12 hours refrigerated.*
• Over medium-high heat heat a 10 or 12 inch heavy skillet for about 3 minutes. Add a tablespoon of oil. (Work in batches of 2 chops**).
• Scrape off the marinade from the lamb chops and discard.
• Cook chops for 3 to 4 minutes per side. Flip only once.
• If you want to be sure they are cooked medium-rare use a food thermometer. Lamb shoulder chops are medium-rare just under or exactly at 135 F.
• Remove the chops form the pan and let them rest on a plate for 3 to 5 minutes. You can cover them loosely with foil to keep them warm.
• Serve right away.