This is my Recipe for the perfect slow roasted leg of lamb.
Befor starting the cooking prosess it will be the easiest to get all the ingreadiants together and sorting them into the catagorys. Then keep these ingreadiants toghether as best posible. I divided the ingreadiants in to 5 groups (The lamb, The bed of vegtables, etc). This will only help to make life as easy as posible.
Ingredients:
The lamb:
*- 1 Leg of lamb on the bone.
The bed of vegtables:
*- 1 Bunch of Celery; washed and chopped rothly
*- 8 Big tomatoes; washed and halfed. (the meatyer the better)
*- 4 Big Onions; peel'd and rothly coped.
*- 1 Head of black Garlic; sliced thru the middle. (if you cant find black, normal garlic is fine.)
*- 8 Carrots; peel'd and sliced in coin shapes.
*- 2 Green bell peppers; pitted and chopped wroghtly.
*- 25 sticks of thyme. (small bunch)
*- 3 Limes; sliced.
Cooking liquid:
*- 1/2 cup red wine.
*- 1 cup whisky (not bourbon)
*- 1/4 cup Worcestershire souse.
*- 3 table spoons white vinegar.
*- 2 table spoons brown sugar.
*- 1/4 cup sunflower oil.
*- 2 table spoons butter.
Dry Rub:
*- 1 teaspoon see salt.
*- 2 teaspoon ground black pepper.
*- 1/2 teaspoon cayen pepper.
*- 1 teaspoon ground coriander.
*- 1/3 teaspoon nutmeg.
Ingredients for the souse: (Will only put this together before serving)
*- 3 table spoons of butter.
*- 50ml heavy cream.
*- 5 to 10 basil leafs.
Hard wear:
*- 1 by oven pan with tight fitting lid.
*- 1 by small pot or souse pan.
*- 1 by carving knife.
Directions:
First: Pre-heat the oven to 200 Degrees Celsius.
Second: The Bed of Vegtables.
Get all of the Ingredients for the Veggie bed together and reddy. Then simply put it in the casserole.
Third: the dry rub.
Take all the ingredients for the dry rub and put it into a mixing bole. Mix it thoroughly and rub it onto the out side of the leg of lamb. Put the lamb ontop of the veg and let it stand wile you mix the cooking liquid.
Forth: The cooking liquid.
Mix all the ingredients in a bole and pour it in to the casserole.
Five: Put on the lid tightly. Then put the casserole in the center of the oven. For 30min at 200 degree Celsius. After the 30min turn down the temp to 140 Degrees Celsius for 6 to 7 hours. Check in on the lamb every now and then to make sure it dose not go compliantly dry (add a cup of water if needed).
Six: Take drippings left in the casserole, put this in the souse pan and add the Ingredients for the souse.