Seven-hour lamb
7 hours in the oven, but little more than 7 minutes work for the chef
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 7 hrs 30 mins
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Per serving
743 kcalories, protein 73g, carbohydrate 14g, fat 41 g, saturated fat 20g, fibre 3g, salt 1 g
Recipe from Good Food magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/1094/
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Ingredients
- 1 large leg of lamb , about 3kg/6lb 8oz
- 4 onions , sliced
- 8 garlic cloves , peeled, but left whole
- 4 carrots , leave whole if small or quarter lengthways
- 300ml white wine
- 300ml stock , use what you have
- 2 tbsp Armagnac or Madeira, optional, to finish
- thyme sprigs, to finish
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 7 hrs 30 mins
Slow-cooked meat that melts in the mouth
Ingredients
- 1 large leg of lamb , about 3kg/6lb 8oz
- 4 onions , sliced
- 8 garlic cloves , peeled, but left whole
- 4 carrots , leave whole if small or quarter lengthways
- 300ml white wine
- 300ml stock , use what you have
- 2 tbsp Armagnac or Madeira, optional, to finish
- thyme sprigs, to finish
Per serving
743 kcalories, protein 73g, carbohydrate 14g, fat 41 g, saturated fat 20g, fibre 3g, salt 1 g
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