Jamie Oliver's 5 hour lamb
Discussion
http://www.kitchencookingrecipes.com/forum/lamb-re...
This one?
ETA Just noticed there's a viewing limit on this site,
once you've read it a few times it closes down, so write
down the recipe when you first view it.
This one?
ETA Just noticed there's a viewing limit on this site,
once you've read it a few times it closes down, so write
down the recipe when you first view it.
Edited by RDM on Monday 24th March 18:17
RDM said:
http://www.kitchencookingrecipes.com/forum/lamb-re...
This one?
Thanks! That's the one. Made it last night and it was lovely. Took the potatoes out for the last 1/2 hour though and roasted them in a bit of duck fat.This one?
Edited by RDM on Monday 24th March 18:17
kitchen cooking recipes website said:
5 Hour roast lamb
This is a real hearty and trouble free dinner. There's barely any preparation, just a nice long cooking time which will reward you with the most tender meat and tasty sauce. Large legs of lamb are ideal for this dish as they benefit from slow cooking. If using a smaller leg of spring lamb then consider cooking for an hour less.
Serves 6.
1 large leg of lamb
salt and feshly ground black pepper
olive oil
6 rashers of thick streaky bacon
3 red onions peeled and quartered
3 cloves of garlic peeled and sliced
2 good handfuls of mixed fresh herbs, thyme, rosemary, bay
4 large potatoes peeled and cut into chunks
1 celariac peeled and cut into chunks
6 large carrots peeled and halved
3 parsnips scrubbed and halved
1 bottle white wine
Preheat the oven to 170C/325F/Gas 3. In a large pot or a deep sided roasting tray, fry your well seasoned lamb in a couple of good lugs of olive oil until brown on all sides. Add the bacon, onions and garlic and continue fry for 3 more minutes, throw in your herbs and veg. Pour in your wine plus an equivalent amount of water, bring to the boil and tightly cover with kitchen foil. Bake in the preheated oven for 5 hours until tender, seasoning the cooking liquor to taste. To serve, pull away a nice portion of meat, take a selection of veg and serve with some crusty bread to mop up the gravy.
NB: you have to use a MASSIVE pot! I buy a 2kg leg of lamb, then use a huge Le Creuset (12" round by 6" deep) pot with a lid. Better to take to the table in that and serve from there
This is a real hearty and trouble free dinner. There's barely any preparation, just a nice long cooking time which will reward you with the most tender meat and tasty sauce. Large legs of lamb are ideal for this dish as they benefit from slow cooking. If using a smaller leg of spring lamb then consider cooking for an hour less.
Serves 6.
1 large leg of lamb
salt and feshly ground black pepper
olive oil
6 rashers of thick streaky bacon
3 red onions peeled and quartered
3 cloves of garlic peeled and sliced
2 good handfuls of mixed fresh herbs, thyme, rosemary, bay
4 large potatoes peeled and cut into chunks
1 celariac peeled and cut into chunks
6 large carrots peeled and halved
3 parsnips scrubbed and halved
1 bottle white wine
Preheat the oven to 170C/325F/Gas 3. In a large pot or a deep sided roasting tray, fry your well seasoned lamb in a couple of good lugs of olive oil until brown on all sides. Add the bacon, onions and garlic and continue fry for 3 more minutes, throw in your herbs and veg. Pour in your wine plus an equivalent amount of water, bring to the boil and tightly cover with kitchen foil. Bake in the preheated oven for 5 hours until tender, seasoning the cooking liquor to taste. To serve, pull away a nice portion of meat, take a selection of veg and serve with some crusty bread to mop up the gravy.
NB: you have to use a MASSIVE pot! I buy a 2kg leg of lamb, then use a huge Le Creuset (12" round by 6" deep) pot with a lid. Better to take to the table in that and serve from there
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