[LINK] slow roast lamb

[Bernard Robertson-Dunn]

The seven hour roast lamb
http://allconsuming.blogspot.com/2006/10/seven-hour-roast-lamb.html

This comes from a French cookbook Chef's parents brought back for us 
from their trip to France a few years back. It's called Recipes frm the 
Chateaux

of the Loire and is full of traditional French fare that makes me drool.

This lamb is officially called Le Gigot D'Agneau De Montgeoffroy - 
Montgeoffroy-style Leg of Lamb. It was apparently cooked for the Queen 
Mother in

1981, who then asked the chef to visit Windsor Castle to give her chefs 
the recipe. Once you've made this, you will understand. You will also 
find it hard

to go back to a traditional roast leg of lamb...

Seven hour lamb
1 leg of lamb, about 2kg
few tblsp olive oil
2 carrots, sliced
2 onions, sliced
one bottle dry white wine (or red, shiraz)
6-10 cloves of garlic, unpeeled
thyme
bay leaf

- place the lamb in a baking dish and brush with the oil
- add the vegetables and pour over the wine
- marinate for 24 hours, turning when you remember
- preheat oven to 120C
- put some oil in a baking dish and heat, brown the lamb all over
- pour over all the marinade and some stock until it comes half way up 
the lamb
- place in the oven on low heat and cook, without covering, for 7 hours
- Serve in its cooking tray.

The meat will just fall away from the bone - use two forks to break it 
up. Serve with some of the garlic and other marinade ingredients. Goes 
beautifully

with the potato dauphinois and garlic green beans in my previous post.

-- 
 
Regards
brd

Bernard Robertson-Dunn
Canberra Australia
brd at iimetro.com.au