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Seven hour leg of lamb
with winter vegetables
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(Don't
be put off by the seven hour bit - it means you can leave the food
to sort itself out, whilst you're doing something else!)
A leg
of lamb (boned and rolled)
100g butter
2 tsp olive oil
500g winter vegetables (carrots, leeks, shallots, button onions,
white turnips and garlic) - peel wash and leave whole
150g smoked bacon
½ bottle of red wine
¼ bottle of port
1 litre brown lamb stock
Marinade
½ bottle of red wine
2 cloves of garlic
1 sprig of thyme
1 sprig of rosemary
2 tbsp olive oil
2 whole cloves
10 crushed peppercorns
2 tbsp red wine vinegar
The
day before: marinade the lamb for 24 hours.
The
next day:
Preheat
oven to 120°C or Gas Mark 4.
Drain
the meat and retain the liquid for cooking.
Seal
the lamb in oil and butter until it's brown and caramelised.
Seal
and brown all remaining vegetables in remaining oil and butter.
Drain
the vegetable and remove excess fat.
De-glaze
pan with red wine, port and marinade, then reduce the liquid by
two thirds.
Place
all the ingredients in a casserole dish and bring to the boil.
Cover
and cook in the oven for approximately seven hours. (This is
the point when you can go and do something else!)
The
lamb should be very tender and can be served with a spoon, as it
will be tender to carve.
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