A bit like cooking lamb shanks but using a whole leg...
Serves 6
whole leg of lamb, at room temperature
500ml cider
100ml cider or wine vinegar
1 tbsp brown sugar
few thyme sprigs
4 garlic cloves, thinly sliced
1 red onion, thinly sliced or a handful of whole shallots
cheesy mash and roasted carrots, to serve
1 Preheat the oven to 170C, Gas 3. Place the lamb in a large roasting tin and add the cider, vinegar, sugar, thyme, garlic and red onion. And some salt and pepper.
2 Cover with a lid or foil and cook for 5 hours until the lamb meat is very tender.
3 Carefully lift the lamb out of the pan and leave to rest for 5 – 10 minutes. Carve and serve with the cider gravy.
Tuesday, November 20, 2007
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7 comments:
Wow, lovely, it's just the thing for a winters evening. I think I'll have mine with champ though.
Oh yes, champ would be yum
well, i'm eating the last bit of it now and champ, cheesey mash, roasts, whatever - it's DELICIOUS!
Great.
Now I'm REALLY hungry.
Your blog is really nice and interesting. I found a refrence to an interview with Brett Anderson that you made (http://landcrofthouse.blogspot.com/2007/02/pop-stars-who-are-nice-1.html), and I would like you to send me the whole interview or put it in your blog. Can you do this, please?
I found this same recipe on the Waitrose site in August 2007. It even has the same picture! Who copied who?
http://www.waitrose.com/recipe/Pot_Roast_Lamb_in_Cider.aspx
I wrote that recipe for Waitrose. A few weeks after they published it in their magazine, I put in on our blog. Admittedly, I did nick their picture...
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