Wednesday, 11 December 2013

Slow Roasted Lamb


As I was growing up my Mum would make a Sunday Roast every week, sometimes chicken, sometimes beef and sometimes lamb. I could never choose a favourite between the chicken and lamb although the good thing about the lamb was that there was always leftovers for a lamb and ketchup sandwhich the next day. Since we more than often eat chicken rather than lamb now, I decided to make a Slow Roasted Lamb with a twist on Mum's classic.

Although I have always been afraid of cooking a Roast Dinner, this could not have been simpler. There is no need to worry about the meat being too dry or the timing of the vegetables. I got this recipe from a Marie Claire cookbook I've had for some years but shamefully have only tried 2 of the recipes. I fear that I may sometimes buy a cookbook for the beauty rather than the recipes. I think we are all guilty!
The image above is from the book, such beautiful photography throughout! 

I tweaked it a little by leaving out the red wine and instead using balsamic vinegar and extra vegetable stock, it worked perfectly! Also as my piece of lamb was 1kg less than the recipe called for, I used a little less liquid and cooked it for 3 hours rather than 4. If you are cooking for more than 3 people, I would suggest using a 2kg piece. 

Here is the recipe:

Ingredients

2 tbsp olive oil
2kg lamb leg
1 onion, chopped
2 garlic cloves, crushed
3 rosemary sprigs
1 1/2 cups of vegetable stock
1 1/2 tbsp balsamic vinegar
400g tin chopped tomatoes
100g green beans, trimmed
50g creamy feta cheese

- Preheat oven to 160C.
- Heat the oil in a deep, heavy roasting tin over a medium heat and brown the lamb on both sides.
- Remove the lamb and add the onion, cooking until it is translucent.
- Add the garlic, stock and vinegar to the onion and stir to combine.
- Return the lamb to the roasting tin and then add the tomato and rosemary sprigs.
- Cover with a lid or foil and transfer into the oven.
- Cook for 4 hours or until the meat is very tender. You can check at about 2 1/2 hours and add more liquid if needed. 
- Once the lamb is cooked, remove from the roasting tin, season with sea salt, cover with foil and allow to rest for 10 minutes. 
- With a large spoon skim away any surface oil from the tomato sauce, add the green beans and stir through. Return the tin to the oven for a few minutes or allow to cook using your stove top. 
- Slice the lamb and arrange it on a warm plates. Spoon the beans and tomato sauce over the lamb, then crumble feta over the top.


Voila! Beautifully tender roast lamb. Feel free to mop up any juices with a crusty piece of bread.