Six Hour Lamb
Jun. 1st, 2008 07:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
khiemtranThis is my third attempt at making this, since I came back from Paris. The original recipe is for Seven Hour Lamb, but six hours seems to be about the optimal mark for our oven and our casserole. Also, I now use beer instead of wine, thyme instead of summer savory, no extra stock, and swedes as well as carrots. Apart from that it's exactly the same.
Method: preheat our oven to 150 C, which will be 200 C on the dial. Brown a leg of lamb that you think is easily small enough to fit in the casserole. Chances are it will only just fit in. Make mental note to resize your mental image of the casserole dish. Cut carrots and swedes into 2 - 3 cm chunks, chop two onions, then remove lamb and fry the vegetables in the same pan for about five minutes.
Put everything into casserole. Remember you should have seasoned the lamb before browning it. Add salt now. Some of the vegetables probably won't fit. Leave these aside until the contents have shrunk a bit. Add 345 mls of James Squire Golden Ale, or whatever else you have in fridge. Add thyme, two cloves of garlic and three bay leaves. Cover and place in oven.
Turn once at the two hour mark, then the four hour mark, then every half hour after that. Watch out in case the lamb expands and forces up the lid. Keep an eye on the level of the liquid near the end in case it boils dry. It seems to be best if you can get it down to between 1-2 cms high.
Finished product will be soft enough to eat with a spoon, although Liem will still refuse to eat it until he has exhausted all other options. He will then announce that it is "tasty" and demand more and more of it (as long as it's from the "inside"). Just as you start to feel gratified about his response, he'll decide that he's full and leave his bowl full of carefully picked out "inside" lamb.
The swedes and carrots will be delicious.
Method: preheat our oven to 150 C, which will be 200 C on the dial. Brown a leg of lamb that you think is easily small enough to fit in the casserole. Chances are it will only just fit in. Make mental note to resize your mental image of the casserole dish. Cut carrots and swedes into 2 - 3 cm chunks, chop two onions, then remove lamb and fry the vegetables in the same pan for about five minutes.
Put everything into casserole. Remember you should have seasoned the lamb before browning it. Add salt now. Some of the vegetables probably won't fit. Leave these aside until the contents have shrunk a bit. Add 345 mls of James Squire Golden Ale, or whatever else you have in fridge. Add thyme, two cloves of garlic and three bay leaves. Cover and place in oven.
Turn once at the two hour mark, then the four hour mark, then every half hour after that. Watch out in case the lamb expands and forces up the lid. Keep an eye on the level of the liquid near the end in case it boils dry. It seems to be best if you can get it down to between 1-2 cms high.
Finished product will be soft enough to eat with a spoon, although Liem will still refuse to eat it until he has exhausted all other options. He will then announce that it is "tasty" and demand more and more of it (as long as it's from the "inside"). Just as you start to feel gratified about his response, he'll decide that he's full and leave his bowl full of carefully picked out "inside" lamb.
The swedes and carrots will be delicious.
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no subject
Date: 2008-06-01 10:37 am (UTC)no subject
Date: 2008-06-01 04:41 pm (UTC)It's a grandfather's axe sort of recipe...
I can see difficulties with the very first command, though. It'll take more than six hours for the finished dish to get back to my place...