7 hour lamb

This is a classic, adapted from an old french recipe, saw it in Waitrose mag
Ideal if you want to spend time on the plot!

1 Leg of Lamb
5 heads of garlic (ie 40 cloves) peeled
Large bouquet garni - parsley, sage, rosemary & thyme
I bottle of medium dry white wine - or the equivalent volume of good stock

2 cans of cannelini beans
1 dried chilli

Green veg of your choice

Foil

Heat oven to 115 C

Half fill a large pot casserole (make sure its got a lid) with water
Add herbs and bring to boil
Simmer for 20 mins
Add Lamb
Simmer for further 20 mins
Discard water and herbs
Add wine/stock - should be halfway covering the lamb
Add garlic
Cover pot with foil, then put on lid to create a tight seal

Put in oven for 3 hours, then turn Lamb, check volume of liquid

After 6 hours remove lid & foil and allow Lamb to brown
Check seasoning, add salt & pepper if needed

Remove lamb, place on serving dish and cover with foil

Remove garlic and puree, return to stock and simmer to reduce by half.

Gently warm cannalini beans with chopped chilli

Serve.

Alex 98

How much garlic  :?:  :shock:

5 heads which is about 40 cloves, sounds a lot but remarkably the final sauce is not at all over powering
Enjoy

Alex 98

It's a free country, unless you travel/live in central London

Try shallots :?

The additional of anchovies might be nice also

Alex 98

I'm cooking Lamb tomorrow - friends coming for dinner - and I couldn't resist showing off our gorgeous eggs so for starters i'm doing parma ham wrapped aspargus and poached eggs - well only if the girls lay one more egg tomorrow!

Glad it went down well!!
I'm doing it again week after next when the family are round (after they've dug the second plot!!)

Alex 98