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Slow Roast Lamb

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30m 5h 1-Piece of cake 110
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Added by lukkie_shipwreck on 28 May 2011 (0 descendants)

Description (Some HTML is OK)

Produces flavourful and fall off the bone meat, with sweet caramelised onions and a rich gravy. You could substitute red wine if you prefer. The beauty of this recipe is that once it's all in the pot you leave it in the oven undisturbed until you are ready to eat.


Ingredients

Makes 6 servings

  • a leg of lamb (about 1.25kg/2lb 12oz)
  • 1kg onions (about 4 large ones)
  • handful of thyme sprigs
  • 300ml white wine
  • 2 heads of garlic

Preparation (Some HTML is OK)

1. Heat the oven to 160C/fan140C/gas 3. Wipe the meat all over and season well. Heat 3 tbsp of olive oil in a large heavy flameproof casserole, add the meat and fry all over on a fairly high heat for about 8 mins, turning until it is evenly well browned. Remove to a plate.
2. Slice the onions very thinly, I use a mandolin for this. Add to the pan and fry for about 10 mins, until softened and tinged with brown. Add a few of the thyme sprigs and cook for a further minute or so. Season with salt and pepper.
3. Sit the lamb on top of the onions, then add the wine, remaining thyme and heads of garlic. Cover tightly. Bake for 5 hrs. You can make to this stage up to 2 days in advance, then reheat for 45 mins.

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