If you are planning a feast of any kind this week or weekend I urge you to give this a go. It doesn’t need much looking after and takes about thirty seconds to put together.
Slow Cooked Leg of Lamb
- Casserole Pot or Dutch Oven
- Kitchen Paper
- 1.5kg Leg of Lamb
- 2 Large Yellow Onions (roughly chopped)
- 200 g Chestnuts (ready-roasted and vacuum packed)
- 4/5 Whole Carrots (peeled)
- 2 Large Sprigs Fresh Rosemary
- 200 ml Maple Syrup
- 1 Pint Water
- 2 Lamb/Beef Stock Cubes
- 1 tsp Corn Flour (heaped)
- Ask your butcher for a leg of lamb weighing 1.5kg
- Pat it dry with some kitchen paper
- Lightly score the fat, not cutting as far down as the meat
- Place the joint on a bed of two roughly chopped onions
- Sprinkle 200g of chestnuts in to the pot – you can buy them ready-roasted and vacuum packed
- And add four or five peeled whole carrots
- Tuck two large sprigs of fresh rosemary down the sides of the meat
- And pour 200ml of maple syrup all over the meat – if you think you may like it a little less sweet then use 150ml or 100 ml of syrup
- Add a pint of water and place a lid on the pot
- Put in to the oven at 150c / 300f for two hours
- After two hours turn the oven up to 220c / 425f and cook for a further two hours or until you can twist a fork in the meat and it comes easily away. It may take longer than two hours.
- After one hour at the higher temperature crumble two beef stock/Oxo cubes in to the pot – stir
- Then add a heaped teaspoon of cornflour to a cup of cold water, mix well and add to the pot – stir
You can see how tender the meat became after cooking slowly for so long as it is sliding off the bone in this picture.
You don’t even want to consider taking a carving knife to this joint. You simply want to take the pot to the table and pull it away with a fork and a spoon before placing it on plates.
All of my oven gloves look like this, these are Emma Bridgewater. I’m quite proud of them. I find it hard to break new pairs in as they are a little stiff to start with. I look at them, in their filthy state, and am reminded of how much I love to cook, experiment and get creative with food. And also how messy a cook I really am.
As clean as any bone you are ever likely to see.
Serve the lamb with wilted or creamed spinach and some buttery mashed potatoes. Then relax in front of the television with your latest episide of Outlander and a UGE glass of full bodies red. You won’t even notice the nap beginning.
Huge love, Cx