ON THIS WEEK'S SHOW:

2 high-profile Aus companies experience #metoo moments

Portrait controversies continue

Tasmania wines

The impact Reece Witherspoon’s book club is having

And a 30-year milestone for a classic British Rom-Com

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly)

BSF:

BOOK: Long Island by Colm Toibin

SCREEN: D/Artagnan

FOOD - Slow-roasted lamb

1,6-2.2 kg bone-in lamb shoulder'

1 brown onion, unpeeled, cut into

6 wedges

2 cups (500 ml) water

MARINADE

2½ tsp finely chopped fresh

rosemary leaves

1 tbsp dried oregano

2 garlic cloves* (big!), finely

minced

1 tsp cooking salt*

½ tsp black pepper

¼ cup (60 ml) extra-virgin olive oil (Cobram Estate)

LAMB JUS

1 tsp cornflour

14 cup (60 ml) water

¼ tsp cooking salt*

Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!)

Preheat the oven to 230°C (210°C fan-forced).

Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes.

Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes.

Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours).

Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug.

Serve - Use tongs for tearing the meat off the bone - no knife for carving needed!

Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table!

NOTES

1.      If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving.

2.      Substitute with 1¼ tsp finely chopped dried rosemary.

3.      I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on.

4.      Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required.

Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.).

DID YOU SEE THAT? The impact of Reece Witherspoon’s book club

6 QUICK QUESTIONS:

CORRIE TO CARO: Who inspired you this week

CARO TO CORRIE:  Who least impressed you this week

CORRIE TO CARO: What media deal worried you this week

CARO TO CORRIE:  What media announcement brought joy this week

CORRIE TO CARO: What was the saddest public political sight this week?

CARO TO CORRIE: What movie milestone are you celebrating this month