Mother’s Day Special: Slow roast lamb with all the trimmings

Photo 10-03-2013 16 23 06

So for Mother’s Day, apart from making those lovely meringue nests, I decided to make my mum a right treat. A leg of lamb with roast potatoes, roast parsnips, kale and yorkshire puds! I know! What a good daughter I am!

Look at those at those roasties!

Look at those at those roasties!

So since it was such a success, I thought I’d share the recipe I found for the roast lamb, because it was simply devine – and I have never been prouder of such a thing. Seriously, it was something of beauty.

The recipe comes from Lorraine Pascale, but I did make a few tweaks.

Ingredients:

  • ½ leg of lamb (the thick fillet end) with bone in (about 1Kg/2lb 4oz)
  • salt and pepper
  • 2 onions
  • 4 garlic cloves
  • Handful of thyme, chopped
  • 2 bay leaves
  • 400ml/14fl oz white wine
  • couple squidges of honey
  • 300g/11oz frozen peas

Method

  1. Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature).
  2. Preheat the oven to 150C/300F/Gas 2.
  3. Wash off the excess blood, and place the lamb in a big casserole pot and season it really well with salt and pepper.Photo 10-03-2013 10 15 32
  4. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, thyme and bay leaves.
  5. Pour in the white wine and drizzle the honey over. Brush over the lamb with a brush to ensure it’s completely covered.
  6. Put the lid on and place the whole thing in the oven, leaving it for about 4-5 hours.Every so often, take out of the oven and using a brush, cover the lamb in the cooking juices i.e. basting.

    Nearly done!

    Nearly done!

  7. Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices.
  8. Once everything is cooked remove them from the oven. The meat should be falling off the bone. Photo 10-03-2013 16 10 10
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