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1 large leg of lamb , about 3kg/6lb 8oz
4 onions , sliced
8 garlic cloves , peeled, but left whole
4 carrots , leave whole if small or quarter lengthways
300ml white wine
300ml stock , use what you have
2 tbsp Armagnac or Madeira, optional, to finish
thyme sprigs, to finish
You need a tightly lidded braising pan in which the lamb is a close fit.
Heat oven to 120C/fan 100C. Put your lidded casserole on the hob and brown
the seasoned leg of lamb on all sides - do this very thoroughly until it is
a good dark brown as it will not brown during the cooking. (If you don't do
it now, it will end up beige.) If the lamb sticks, add a drizzle of oil -
legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan
to remove the smoke. Pour away most of the fat that has collected in the
bottom of the pan. Lift out the lamb and set aside.
Add the vegetables and brown for about 5 minutes then add the garlic, lamb,
wine and stock. Season and bring to the boil, cover the meat with a piece of
parchment, cut to fit the pot to prevent the meat from drying out, then clap
on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs
the meat will be cooked and offer no resistance to the knife.
There is no need to rest the meat when cooked in this way, but to finish the
sauce, transfer the meat and vegetables to a serving dish. Strain the sauce
into a jug and pour or blot away the fat with kitchen paper. Pour the sauce
into a pan then boil the liquid hard to reduce by a quarter, by which time
it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you
wish, and serve alongside the lamb, which should be served with a spoon, a
la cuillère as the French call it.
4 onions , sliced
8 garlic cloves , peeled, but left whole
4 carrots , leave whole if small or quarter lengthways
300ml white wine
300ml stock , use what you have
2 tbsp Armagnac or Madeira, optional, to finish
thyme sprigs, to finish
You need a tightly lidded braising pan in which the lamb is a close fit.
Heat oven to 120C/fan 100C. Put your lidded casserole on the hob and brown
the seasoned leg of lamb on all sides - do this very thoroughly until it is
a good dark brown as it will not brown during the cooking. (If you don't do
it now, it will end up beige.) If the lamb sticks, add a drizzle of oil -
legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan
to remove the smoke. Pour away most of the fat that has collected in the
bottom of the pan. Lift out the lamb and set aside.
Add the vegetables and brown for about 5 minutes then add the garlic, lamb,
wine and stock. Season and bring to the boil, cover the meat with a piece of
parchment, cut to fit the pot to prevent the meat from drying out, then clap
on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs
the meat will be cooked and offer no resistance to the knife.
There is no need to rest the meat when cooked in this way, but to finish the
sauce, transfer the meat and vegetables to a serving dish. Strain the sauce
into a jug and pour or blot away the fat with kitchen paper. Pour the sauce
into a pan then boil the liquid hard to reduce by a quarter, by which time
it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you
wish, and serve alongside the lamb, which should be served with a spoon, a
la cuillère as the French call it.
