Recipe of the month
Slow Roast Lamb
Taken from Leiths Simple Cookery Bible availabile on Amazon.
Serves 6-8
Ingredients
1 large leg of lamb
4 cloves garlic
2 tablespoons freshly chopped thyme leaves
1 tablespoon sea salt
4 red onions, peeled and quartered
2 sprigs of thyme
olive oil
freshly ground black pepper
a generous ½ bottle red wine
1 tablespoon redcurrant jelly
salt and freshly ground black pepper
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- Preheat the oven to 200ºC/400ºF/ gas mark 6.
- Trim the lamb of any excess fat. Peel the cloves of garlic, cut them into slivers, cut some small slashes into the flesh of the lamb and stud with the slices of garlic.
- Mix together the chopped thyme and salt. Rub the lamb with some oil and press half of the thyme and salt mixture over the top of the lamb.
- Put the onions and sprigs of thyme into the bottom of the roasting tray, place the lamb on top and season with pepper. Cook the lamb for 45 minutes and then reduce the oven temperature to 150°C/300°F/ gas mark 2.
- Turn the lamb over and press the remaining salt and thyme mixture over the lamb cook for a further 30 minutes. Pour over the wine and about 150ml of water and cook for a further 7-8 hours basting regularly.Cover with kitchen foil when the meat begins to get dark - this will probably be after 3½ hours . Turn the lamb over again for the last half hour of the cooking time and spread the redcurrant jelly over the top.
- Place the lamb on a warmed serving dish, skim any fat from the meat juices. Taste, and add water if they are too strong or thick, or reduce by boiling if too thin or insipid. Season with salt and pepper if necessary and add a little more redcurrant if desired. Serve with the meat.
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Recipe of the week
Pea Puree
Taken from Leiths Simple Cookery Bible available from Amazon.
Ingredients
450 g frozen petits pois
60 g butter
zest of 1 lemon
juice of ½ lemon
salt and freshly ground black pepper
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To prepare ahead: This can be made 24 hours in advance but may need a little more liquid when reheating. Add the lemon juice and zest before serving.
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1. Boil the peas in boiling salted water for 2 minutes.
2. Drain well and refresh under very cold water.
3. Place in a food processor and whizz briefly. Add a little water, milk or cream it is becomes too stiff
4. Return to the rinsed out saucepan adding the butter, lemon juice and zest. Season well with salt and pepper.