Slow-Roasted Lamb with 40 Cloves of Garlic #NationalGarlicDay

Lamb shoulder is the perfect cut for a good long roasting in the oven and it goes especially well with garlic in abundance. The tender meat falls off the bones and the resulting gravy is rich and aromatic. If you’ve never tried lamb shoulder, it’s time, friends, it’s time. This recipe is best started early in the morning, or even the day before you want to serve it.

Growing up, my grandmother had what we call a fouillon about lamb that she passed on to my mother. I have no idea how that’s really spelled but it means a quirk against or an aversion in Cajun French. My mom extended this aversion to anything goat, as well, even my beloved goat milk cheese. She said she could taste the animal and it didn’t taste good. 

Needless to say, we never had lamb at home when I was a child so I didn’t really have an opportunity to try it until I married into a family of Brits who eat lamb all the time. It was too late to change my grandmother's mind, but I am pleased to say that I have converted my mother now and she enjoys rack of lamb and goat cheese. (Still working on the other cuts!) The moral of this story is that your mother is almost always right, unless she’s wrong.

Today we are celebrating National Garlic Day with a great garlicky giveaway and lots of center stage garlic recipes! Aside from its medicinal properties, garlic just tastes good. It adds warmth and spiciness and there are very few recipes that cannot be improved upon by adding garlic. Even ice cream! No kidding. Check out girlichef’s creamy treat made with black garlic in the links below. And make sure to enter the draw for the giveaway. One winner takes all!

Ingredients
Time! (This roasts for 6 and a half hours, not counting preparation and marinating time.)
1 shoulder of lamb on the bone, around 6 lbs or 2.7kg
1 cup or 240ml dry red wine

For seasoning the roast:

Leaves from 2-3 sprigs fresh rosemary (Plus extra sprigs for garnish, if desired)
2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
10-12 black or mixed peppercorns
1/2 teaspoon cayenne pepper
2 teaspoons flakey sea salt (like Maldon)
12 cloves garlic (about 1 3/4 oz or 50g)
1/8 cup or 30ml pomegranate molasses
1/4 cup or 60ml olive oil
Plus six extra cloves of garlic sliced lengthwise in quarters or sixths.

AND 22 more cloves – more or less – for adding to the pan in the last hour of roasting for a overall total of 40 cloves or about 6 oz or 165g of garlic.

Method
Use a mortar and pestle to crush the first eight ingredients in the spice mix list until you create a fine paste. Add in the pomegranate molasses and olive oil and stir until well combined.

Put the extra six sliced cloves into the mix.

Score the fatty top of your lamb shoulder with a sharp knife. Using a small paring knife, make holes all over the shoulder, turning the knife as you plunge it in to widen the holes enough for you to fit a forefinger in them.

Poke a piece of garlic into each hole, along with some of the spice mixture, until you’ve used up all the extra garlic and have spice filled holes on all the sides of the lamb.

Rub the rest of the spice mixture all over the shoulder. Wrap it securely with cling film, refrigerate and leave to marinate as long as you can. Overnight would be great but even an hour or two would be good.

When you are ready to start roasting the lamb shoulder, remove it from the refrigerator and preheat your oven to 400°F or 200°C.

Put lamb in a baking tray or pan and roast in the preheated oven for 30 minutes.

Add in your cup of wine and another cup of water around the roast. Cover with a tightly fitting lid or some aluminum foil. Turn the oven down to 250°F or 120°C.

After five hours, take the lamb out and toss in the remaining 22 whole garlic cloves. Baste it with the pan juices, cover the pan again and return it to the oven for one last hour of slow roasting.

When you are ready to serve, spoon off the oil in the pan. You can then pull the meat off the bones with a couple of forks and pour the pan juices over it. I let mine cool for quite a while and then wiggled the bones out to leave the roast looking relatively whole. Then I served it with a couple of forks and the pan juices made into gravy on the side. It was divine!

How about these wonderful recipes celebrating GARLIC!

• Black Garlic Chocolate Chunk Ice Cream from All Roads Lead to the Kitchen
• Caesar Tartlets with Sweet Garlic Butter Crusts from Karen's Kitchen Stories
• Garlic and Herb Lamb Chops from Healthy. Delicious.
• Garlic Bread from My Catholic Kitchen
• Garlic Dill Roasted Potato Wedges from From Gate to Plate
• Garlic Fried Rice from Crazy Foodie Stunts
• Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
• Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
• Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
• Heart Healthy Roasted Garlic Chicken Recipe from It's Yummi!
• Roasted Garlic Butter from Basic N Delicious
• Roasted Garlic Chicken Pizza Pockets from Cindy's Recipes and Writings
• Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
• Vampire Garlic Dip from Kudos Kitchen By Renee

Bunny Nest Carrot Mini Bundts #BundtBakers

What does a bunny bring for Easter? Candied eggs, of course. What you may not know is that bunny nests are made of carrot cake, cream cheese glaze and coconut. True story. (Unless you are in France, and then the flying church bells deliver the eggs and chocolate. Seriously. I don’t make this stuff up, folks!) 

On this day in 1968, my life changed forever when our family went from four to five with the arrival of my baby sister. I was five years old so I remember it well. I had been sent to stay with my maternal grandparents for a few weeks towards the end of Mom’s pregnancy. I “worked” with my grandmother in the store each day, dusting the appliances, keeping my “accounts” and playing in those fabulously large boxes refrigerators and the like are delivered in and occasionally accompanying my grandfather out on short service calls. I drank small bottles of ice cold Coca-Cola and Grape Nehi to my heart’s content from the old-timey red machine that took just a nickel. And my grandmother kept a small bowl of nickels at the ready. I ate candy and cake and ice cream at will. In short, it was the holiday of any child’s dream. Have all the babies you want! When the phone call came that Marta had been born, family lore tells the story of my reaction: I said that I would come home when the baby stopped crying. I have no personal recollection of making that statement, but, hey, I was no fool. I knew I had it good where I was. My parents were stunned when they picked me up. Apparently I was as wide as I was tall. So 1968 was also the year a lot of my fat cells were created. But I don’t hold it against my sister. She is smart and funny and one of the most generous souls I know. If Marta has bought you a gift, careful thought went into that thing and it will be something purchased with just you in mind.  She is one of my favorite people to spend time with, because she has a wicked sense of humor and can always make me laugh. She is a great cook, an astute businesswoman and a talented graphic designer as well as the caring mom of three beautiful boys. With an April birthday, Marta’s were often celebrated with an Easter theme when we were growing up so I thought it appropriate to make these little carrot cakes with her in mind. Happy birthday, dear sister! I love you!

Easter, circa 1969

This month’s Bundt Bakers theme is Easter and spring and our host is my good friend, Tara of Noshing with the Nolands. Happy Easter, everyone! Let’s bake some Bundts!

Ingredients
For the cake:
2 eggs at room temperature
3/4 cup or 170g sugar
1/2 cup or 120ml of light cooking oil (canola or sunflower)
1/4 cup or 60ml milk
 7 oz or 200g carrots
1 1/2 cups or 190g flour
1/3 cup or 40g finely chopped pecans or nut of your choice
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt

For the glaze:
4 oz or 115g cream cheese, room temperature
1 oz or 30g butter, room temperature
8 oz or 225g confectioners’ or icing sugar
1/2 teaspoon vanilla extract or essence
Zest 1/2 navel orange
2-3 tablespoons fresh orange juice

For the grass:
7 oz or 200g sweetened flaked coconut (That’s half a bag of Baker’s Angel Flake coconut.)
Paste food coloring – I used Wilton’s leaf green

For the candy eggs: I used pastel colored peanut M&Ms but any small candy eggs will do nicely.

Method
Peel and cut the very ends off of your carrots.  Cover them with water in a medium sized pot and cook until very fork tender.  Drain the water off and mash them with a potato masher until there aren’t any lumps. Transfer the mashed carrots to a bowl and leave to cool.

Meanwhile, you can make the glaze. Put all the ingredients into a mixing bowl and beat until well combined. Add the juice a tablespoon at a time. Keep adding juice until the glaze is thick enough to coat the back of a spoon, but thin enough to drizzle. We are going to dip those mini Bundts in it to coat once they are baked and cooled.

To color the coconut for grass, put the coconut into a large Ziploc bag and add in your paste coloring. I use the end of a clean knife to scoop some out. Stick the knife in the Ziploc and use some coconut to clean it off.  If you need to add more coloring, always use a clean knife. Close the bag securely and knead until the coconut is uniformly colored. (This takes approximately half an episode - 10-12 minutes - of How I Met Your Mother online with no commercials, so have a seat and enjoy the process.)

If it feels too sticky when you are done, you can spread it out on some paper towels to dry for a while.

When your carrots are cool and you are ready to start mixing, preheat your oven to 350°F or 180°C and prepare your 12-cup mini Bundt pan by buttering and flouring it or spraying it liberally with non-stick spray.

Add all the cake ingredients to a large mixing bowl, including the cooled carrots and mix well.

Scrape the bowl down with a rubber spatula and beat for about two more minutes on high.

Divide the batter between the holes in your prepared mini-Bundt pan.

Bake for 18-22 minutes or until a toothpick inserted comes out clean. Remove the little cakes from the pan and allow to cool completely before even thinking of glaze.

I turned mine right side up on a mini muffin tin.

If upright nests are important to you, trim off the rounded bottoms of the little Bundts. Do with these what you must but know that you will get absolutely no judgment from me if you eat them all, one by one, right as you stand there slicing.

When you are ready to glaze, hold each mini Bundt with a thumb on the bottom and one finger in the little hole on top or vice versa. Turn the cake in the glaze until it is lightly covered. Place flat side down on your serving platter and push a little of the glaze into the hole.

Sprinkle each mini Bundt with colored coconut, making sure to pat some on the sides.

Fill the little holes with candied eggs or peanut M&Ms.

Enjoy!

If you are looking for more Easter or spring time Bundt inspiration, I’ve got a whole lot of lovely links right here.

• Babka with Bittersweet Chocolate Chunks from Laura at The Spiced Life
• Bunny Nest Carrot Mini Bundts from Stacy at Food Lust People Love
• Bursting-With-Berries Lemon Curd Bundt Cake from Felice at All That's Left Are Crumbs
• Carrot Tea Cake from Vonnie at My Catholic Kitchen
• Colorful Spring Bundt Cake from Varada at Varada's Kitchen
• Easter Bunny Bundt from Jane at Jane's Adventures in Dinner
• Easter Egg Cake from Margaret at Tea and Scones
• Easter Pound Cake from Lauren at Sew You Think You Can Cook
• Hot Cross Mini Bundt from Kelly at Passion Kneaded
• Lemon & Elderflower Bundt Cake from Maria at Box of Stolen Socks
• Lemon Coconut Bundt Cake from Kathia at Basic N Delicious
• Mini Lemon Spring Bundts from Tara at Noshing With The Nolands
• Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze from Melanie at Melanie Makes
• Strawberry Lemon Bundt Cake from Lauren at From Gate to Plate
• Strawberry Poppy Seed Cake from Renee at Magnolia Days

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us baking Bundts each month, please send me an email with your blog URL to foodlustpeoplelove@gmail.com.  If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

Easter Simnel Marzipan Muffins #MuffinMonday

Simnel cake with marzipan baked inside and lots of dried fruit and candied peel, made easy in the form of these Easter Simnel Marzipan Muffins.

 

Simnel cake with marzipan baked inside is a British spring or Easter tradition that dates back a few centuries, with a much debated history. Whatever its origins, it is made of a rich batter, full of dried fruit and candied peel, topped with yet more rolled marzipan. 

Additionally, it is traditional to decorate simnel cakes with small balls of marzipan to represent the apostles, sometimes only 11 because Judas is excluded, or 12 to represent the apostles and Jesus. These are often browned in the oven before serving. 

I’ve written before in this space about trying to pass on my own American traditions to our daughters. What I may not have mentioned, because it’s really his own story to tell, is that my husband also grew up as an expat, a third culture kid. 

I am sure his mother and father did their best to impart some British traditions to him and his brothers but they went to American curriculum schools and never lived in the United Kingdom so, truth be told, his knowledge of British culture has huge gaps. 

Many times I have felt it incumbent upon me to shore up that side of our daughters' education as well. Mainly because I've been an Anglophile since starting school in the British system in Trinidad, W.I.  Rather secondarily, perhaps, because their father is British. 

Problem is, I’ve never lived in Great Britain either, so my information has been gleaned from those three years of schooling and what I learned reading ancient Anglo-Saxon literature as well as Enid Blyton, Jane Austen, the Brontë sisters, historical novels, English Renaissance and Romantic period poets, countless biographies of Queen Victoria (I have kind of thing about her.), not to mention The Secret Garden. 

Oh, yes, and watching Thomas the Tank Engine, Rosie and Jim and Wallace and Grommit. So, as you can imagine, I have many cultural gaps as well. Simnel cake is one of them. 

I’ve certainly heard of it and knew pretty much what it was supposed to look like, down to the typical ingredients. But when my friend, Nicky, suggested Simnel muffins for Easter, I’d never made one before.  

Fortunately the internet is a knowledgeable place and I have mixed and matched several cake recipes to come to this delicious muffin conclusion. I hope you enjoy it as much as we did. Even if Simnel muffins aren’t traditional. 

Ingredients

1.1 lb or 500g marzipan, divided (You may not use quite all of it.)

3/4 cup or 110g whole raw almonds

1 cup or 160g mixed dried fruits (Mine had currants, sultanas, raisins, cranberries and tart cherries)

1/4 cup or 60g mixed candied peel (orange and lemon)

1/2 cup or 120ml orange juice

2 tablespoons dark rum – optional but recommended – sub more juice if not using.

1 3/4 cups or 220g flour

3/4 cup or 170g sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon mixed spice

1/2 cup or 120g butter, melted then cooled

2 eggs

1/3 cup or 75ml milk

Method

Divide your marzipan into thirds and wrap two thirds in cling film and refrigerate. 

Cut the last third into 12 reasonably equal pieces. Roll them into little balls and then flatten then into disks that are smaller than your muffin cups. Set aside.

Prepare your 12-cup muffin pan by greasing it with butter or non-stick spray, or lining the cups with paper liners.

Preheat your oven to 350°F or 180°C and put your almonds on a baking sheet in the oven while it preheats. Shake the baking sheet to move the almonds around every few minutes and take them out when you can smell that they are toasting. This will take anywhere from 7-18 minutes, depending on how long your oven takes to preheat. Mine takes at least 15 minutes so my nuts are usually in the whole time. Do not let the almonds scorch! 

Meanwhile, heat your orange juice and rum in the microwave or in a small pot on the stove until they are just starting to boil and pour them over your dried fruit and peel. Leave to steep. 

When the almonds are toasted, remove the pan from the oven and set them aside to cool. When they are cool, chop them in the food processor until they are in small pieces but not ground too finely. 

In a large mixing bowl, combine your flour, sugar, baking powder, mixed spice, salt and chopped almonds.

In a small bowl, whisk together your eggs, milk and melted butter. 

Pour your egg mixture and your mixed fruit, along with the soaking liquid, into the dry ingredients and fold until just combined.

Spoon half of the batter into the prepared muffin cups. 

Press one disk of marzipan gently into the top of the batter. 

Top with the balance of the batter, making sure that the disks of marzipan are completely covered. 

Bake for 20-25 minutes in your preheated oven or until golden brown on top. The toothpick checking trick will give you a false underdone reading because the marzipan in the middle comes out sticky, so you’ll have to trust that, if your oven has been at the proper temperature, after 25 minutes, they are done. 

While the muffins are baking, take the remaining marzipan out of the refrigerator and cut about one quarter off and set that aside. You may need it later when we are making apostles. 

Cover your clean work surface with cling film and put the bigger piece of marzipan in the middle. Top with another piece of cling film. 

Use a rolling pin to flatten the marzipan out until it’s less than a 1/8 in or about 3mm thick. 

When the muffins are done, remove them from the oven and allow to cool in the pan for a few minutes, then put them on a wire rack.

Lift the top bit of cling film off of the rolled out marzipan and cut out circles with a cookie cutter.  

Put your hand under the second piece of cling film and raise the marzipan slightly to help peel it off cleanly. 

While they are still a bit warm, top each muffin with a circle of marzipan. The heat will warm the marzipan and help it stick to the muffin tops. 

Now we are going to make the traditional 12 marzipan balls. Scoop up all of your marzipan scraps and roll them into a small log. If there is not much left, add some from the reserved marzipan you cut off earlier. I managed to use just the scraps but you may need more, depending on how thick you rolled out the batch for topping. You want 12 balls of about 3/4 in or 19mm. Or make smaller balls. Anyway, the extra marzipan is there, if you need it. Top each muffin with an apostle or Jesus marzipan ball. 

Happy Easter! 

Enjoy!