Sunday, 22 January 2012

Roast lamb dinner

For a greedy person!  Delish.  Season leg of lamb with salt and pepper and rub on olive oil.  Cut bulb of garlic in half and chuck in roasting tray, lie leg of lamb on rosemary on grill in roasting tray - chuck in a glass of white wine.  Stick into hot oven for 30mins, then turn oven down to about 150 - cover in foil, and roast slowly for 2-3 hours.   Drain juices after about an hour, to make the gravy.  After 1 and a half hours parboil potatoes, then roast, in a hot oven in hot olive oil (for about an hour and 10 minutes).  In a little olive oil, chop red onion and half a red cabbage, 2 chopped apples - add apple juice, splash of cider vinegar, black pepper and dried fennel seeds, simmer for at least 40 minutes - or bring to the boil and then stick in the oven with the lamb.  Peel and chope carrots, swede and turnip.  Boil for about 12 minutes then drain and slash vigorously with a sharp knife, adding a knob of butter and just too much black pepper.  At the same time soften sliced leek in a drop of water (or white wine if there is some left), just before soft add shredded green cabbage.  Finish off gravy ... fat from lamb pan, tablespoon of flour add lamb juices and stock.  Scoff (with or without mint sauce/mustard/ horseradish), have seconds, and scoff that as well.  Victims all finished their plates, and visiting victims took some home for tomorrow.

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