Slow roast lamb in white wine
This is a hearty wintery dish, which is full of flavor.
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One of my favorite things about the cooler months is slow cooking meat. What time does to a cut of meat is nothing short of miraculous. Slow cooking is a simple method of cooking because once you bang everything in the pot you just ignore it until dinner.
This is a hearty wintery dish, which is full of flavor. Don’t worry about the alcohol in the wine because once you cook it for so long it is all cooked off and it just becomes a flavoursome juice.
1.6kg half leg of lamb
2 brown onions, cut into wedges
8 cloves garlic, squashed and peeled
6 small carrots, halved
5 celery sticks, cut into 4cm lengths
zest of 1 lemon
a big handful each of fresh oregano and mint
2 tablespoons chicken stock powder
1 bottle of white wine
salt and pepper
Pop onions and garlic in the bottom of a large cast iron pot. This could also be made in a baking tray and covered with foil or a slow cooker.
Place the lamb on top, and give it a few stabs with a sharp knife. Slip the vegetables in around it. Add your lemon zest and herbs.
Season well and then glug in the entire bottle of wine over the lot. Leave to marinate for at least 2 hours, or overnight.
Preheat oven to 160C, and bring lamb to room temp if needed.
Whack it in the pot, lid on and ignore it for two hours. Remove from oven and stir in stock powder and then pop it back in for a further two hours.
For the final hour, remove the lid and allow some of the liquid to evaporate and leave you with a yummy juice.
Serve with mashed parsnip, sweet potato and pumpkin.
If the lamb is really fatty there may be a slick on top which you can remove either by refrigerating overnight so it solidifies, or your could spoon it off. Or you could mop it up with delicious bread because fat is yummy.