The ingredients - leg of NZ (of course) lamb, onions, carrots. From the Folks' garden - celery thyme and bay leaves. Dry white wine - I used a Sauvignon Blanc (NZ too) and chicken stock. Okay so I cheated with a stock cube.~~~~~~~~~~~~~~
Sear the lamb all over, remove from baking dish, pour off the accumulated fat and put the leggy back in the dish. Surround with with vegetables and herbs. Season well with salt and pepper. Pour the wine and stock around, but not over the lamb. Cover and place in 120c pre-heated oven...............
Seven hours later - Ta da!
Seven hours later - Ta da!
Carefully remove the lamb to a plate. with a couple of forks remove the meat from the bones - it just falls away. I removed the vegetables to a serving dish and poured the juices from the roasting pan into a jug to separate out the fat which I then drained off.
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Place meat onto serving plate, drizzle with some of the juices. I served it with more of the juices for pouring, new potatoes (Jersey Bennies), asparagus baked in a drizzle of olive oil with seasalt and lime juice (thanks for the idea, dear Antipo) and the veggies that had cook with the lamb.
Conclusion - very moreish. And easy - no carving, no last minute fancy or complicated stuff to do. Though next time I would use a dry red wine and add garlic and rosemary to the vegetables and herbs baked with the lamb. And real stock.~~~~~~~~~~~~~~~~~~~~
I happily dedicate this post to John.G who really likes roast lamb - I'm sure this could be served
with mint sauce or mint jelly!
with mint sauce or mint jelly!
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Postscript: Yes, That's my dear Mum with me at the table. A great day for her coz I did (and loved doing) all the cooking. And, yes, dear Mum is about 5 inches taller than me. I finally got her to stop calling me her baby when I turned 30. My 44th looms soon, LOL.
14 comments:
Oh, it requires OXO. I have to start truckling to Ms. Mac. She might have a stock of that. Or would any chicken stock do the job?
Ideally use a good chook stock, made from real chook. OXO was all that was available on the day.
I often think of the divine Ms.Mac when I ply the OXO cubes.
Oh, I do really miss OXO. I used to have Chinese, Indian, Beef, Chicken, Lamb, Veg, etc. We have something really good, but it is a moist paste. It is called "Better Than Bullion".
Looks like you had a really fine Christmas.
Priscilla - here can only get chicken, beef and vegetable. Your bullion paste sounds good
Gomad - you'd probably have to enchange a monster batch of your cookies for Ms.M to give up one of her prized OXO cubes.
I would like make this for my father. But my clan's dinner is coffee and butter bread. The big meal is lunch. I will have to start cooking at 2 am. Which would be - on the other hand - the ideal time to burgle Ms.Mac's kitchen.
You could always make it the day before and then gently reheat onsite. The lamb is so tender and moist it wont dry out.Here is the recipe.
http://www.juliebiuso.com/recipes/recipe.php?rid=36.
Remember to sample the wine!
Mum would have liked me to have thickened the juices to a gravy. Happy Cooking!, care and huggles xxx
It looks really good.
Wow. My mum LOVES lamb. It's probably her favourite meat so she's going to try that. Except the lamb in France simply doesn't hit the mark for her. She says it's not the same. She could get NZ lamb in the UK and failing that British lamb was good too - no chance in France. I've never tried lamb. Mum won't let me and it always gets me drooling when I smell it cooking. Life's a bitch sometimes:(
Henry - is so,so sad you don't get to try lamb. Why do you think I cooked it up at my Mum and Dad's place - 7 hours of lamb leggy cooking at my place would drive Zebby cat over the edge into clawing and biting.
Zebby lad adores lamb as do I. Henry, if you woz here with us you would get a some fresh lamb every dindins.
Only to get you here would involve about 6 months for you in quaranteen after I'd stolen you from your Mum. You and Mum would be very angry, and I care about you each and both toooooo much for that.
And living here ,even sleeping on our beddybise wouldn't work - Zebby snores really LOUD, AS HE IS RIGHT NOW!
Much love and care to Mum of Henry, and Henry himself.
P.S. Zebedee is snoring most very incredibly loudly - too much lamby meat!!!
Slurp Mickle! I'm on my way over!
Goodness that looks amazing. The asparagus really peaked my interest and tummy...even though it is only 10am over here.
That was so nice of you to do all the cooking and let your mon reast.
Did she enjoy the treat?
Blessings to you.
I know that extra plate is set for your dad, but there are extra chairs and maybe your mum has another place setting, because I'm going to invite myself over!! Of course from the other side of the world, it would take some time to get there. The lamb would be cold. But maybe leftover lamb tastes good, too??!
Zebby is in cat paradise :))
Elizabeth - poor old Zeb was down in QWellington at his vet's cattery. he didn't even get a sniff of it, poor love.
He is getting lamb for dinner tonight!
Jules - is never too early or late for fresh asparagus. The asparagus season here ended at Christmas.
Have to wait now until August or Sept this year for it again. Waah from me - my designer digestive innards can cope with asparagus. Now corn is in season - love it but have to tiptoe carefully in my eating of it.
Care and huggles, Michelle and darling Zeb
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