Thursday, April 8, 2010
This was actually cooked quite some time ago and in another country. Hubby and I have now settled in to our flat in London and are getting the hang of everything, including the terrible weather! Yes it is as miserable as everyone says it is.
I suppose the true reason for creating this blog will now really come into play. It should be quite interesting to see as we will be in opposite hemispheres so the produce will be different and in line with this, so will the seasons, so one of us will be cooking warming comfort food, while the other may be making salads and refreshing sorbets.
This slow cooked lamb was actually the feast of our final group Lamb Monday. It was quite sad to have to say goodbye to the tradition, as it was still going strong and showing no signs of stopping. None of us were seeming to run out of ideas and it was nice to catch up with great friends every week.
This recipe is based on Stephanie's 7 hour leg of lamb, but I thought I'd test it out in the slow cooker, rather than the oven. The resulting lamb was quite nice, but not as juicy and tender as I was expecting. I'm not sure if this is a result of the piece of lamb, or the slow cooker, a kitchen appliance I still haven't made my mind up about yet.
Slow Cooked Leg of Lamb (Printable Recipe)
adapted from Stephanie's Seven-hour Leg of Lamb with Anchovy and Garlic, pg 532
4 anchovy fillets
2kg leg of lamb
3 garlic cloves, quartered lengthwise
1 tbsp olive oil
bay leaf, sprig of parsley, sprig of thyme
1 cup chicken stock
1 cup red wine
Cut each anchovy fillet into 3 pieces. Make 6 deep incisions on each side of the lamb and stuff with a piece of anchovy and a sliver of garlic. Grind over salt and pepper and rub into meat. Heat oil in a fry pan and brown off the lamb on all sides. Drop bay leaf, parsley and thyme into bottom of slow cooker and put lamb on top.
Pour in the stock and wine. Put on the lid and cook on low for 7 - 8 hours.
When ready to serve, remove lamb to a plate and cover to keep warm. Put juices into a saucepan and reduce a bit. They wont reduce into a thick gravy, unless you want something that resembles vegemite in taste.
Serve with glazed carrots and roast potatoes.
Posted by Abby at 1:42 AM