Seven Hour Leg Of Lamb
Total Time: 7 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 7 hrs
Ingredients
- Servings: 6
- 2 -2 1/2 kg leg of lamb, saltbush reared if you can get it
- 2 tablespoons butter
- 3 tablespoons or 3 tablespoons
- 40 garlic cloves, whole peeled
- 150 ml red
- 150 ml lamb stock or 150 ml chicken stock
- 4 sprigs fresh thyme
- salt and pepper
Recipe
- 1 heat a big stockpot full of water, when it boils plunge the lamb in, restore heat and simmer 15 minutes. drain and pat dry.
- 2 in a deep pan or skillet, melt butter and brown lamb all over. flambe with the or and when the flame dies add the rest of the ingredients and season to taste.
- 3 place a lid or cover on the dish and bake at 120c degrees for seven hours, turning twice.
- 4 once cooked, use an eggflip as well as a fork or similar to lift out the lamb to a serving dish. the meat will be falling apart -- mmmm.
- 5 puree the remaining sauce, return to the dish and reduce to a sauce consistency ( the garlic will help thicken it ).
- 6 check the seasoning and serve in a small jug. this lamb needs lots of mash or bread or both to mop up the juices, as well as plenty of good red on the table.
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