It’s nearly spring and no-one is more excited than us! As celebration we are using the last of the winter veggies, and spring lamb. This recipe is a definite one for the arsenal. Cooked over 5 hours once the first bit is done you just pop in the oven. Perfect for Sundays when you feel like a roast but not all the chopping.

1 x large leg lamb – 2kg on the bone

Salt and pepper

6 rashers streaky bacon cubed

3 red onions quartered

3 cloves garlic – peeled, sliced

2 handfuls fresh herbs thyme, rosemary, bay, parsley

1 celeriac peeled and cut into chunks

6 large carrots, peeled and sliced in big chunks

3 parsnips cut in half lengthways

1 bottle white wine – dry white

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Brown the lamb in olive oil

Add the bacon, onion and garlic

Add the herbs, veg and wine

Add 750ml of water

Bring to the boil

Cover with foil and lid

Bake at 150 for 5 hours

Check liquid level and add more wine / water if necessary

Using a spoon, pull the meat away from the leg bone and serve with all the veggies and lots of sauce and chunky bread to mop up the juices

1TIPS:

Leave the potato out and then serve the dish on Mash potato

Add parsnips or celeriac to the mash for interest.

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