serves 6
ingredients
1/2 small leg of lamb, about
900g/2lb, trimmed of all fat
1 large onion, cut into thick wedges
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
600ml/1pt lamb stock
4 tablespoons red wine
3 large leeks, cut into chunks
2 turnips, cut into chunks
450g/1lb carrots, cut into chunks
450g/1lb small potatoes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the lamb in a flameproof casserole dish with the onion, garlic, herbs,
stock and wine. Season with salt and pepper. Bring to the boil, cover
and transfer to the oven. Cook for 11⁄2 hours.
• Add the remaining vegetables and return to the oven for a further
45 minutes or until the meat is falling off the bone and the vegetables
are tender.
• Lift out the lamb. Remove the meat from the bone and cut into neat
pieces, discarding the bone and any remaining fat. Skim off any fat from
the surface of the casserole. Spoon everything into six warmed serving
bowls and serve immediately.
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