Small Red Cirlces On Toungue

Roast Leg of Lamb Stew Beef

My boyfriend's mother has a farm and raise cows, sheep and pigs. His animals live a happy life, grazing in the open air all day on the grass of the hills of Somerset. If ever they are given feed, it is always and only organic. We recently bought her means about 12 kg of lamb and beef. Fortunately, we have a giant freezer, I just say this! We have thus made the basis for the winter, and it is great to know that you have access to so many different cuts of meat, each waiting to be honored with the cooking method that is most suitable - braised, roasted, fried, stewed. This recipe tells how I decided to celebrate the leg of lamb.

INGREDIENTS (serves 6)

• A 2 kg leg of lamb (with bone)
• 8 cloves garlic + 1 large head of garlic Full
• Three handfuls of chopped parsley
• A glass of dry white wine Salt and pepper
• Olive oil

Bring meat to room temperature. Start by piercing the meat evenly over the surface, with a long knife, and sharpened end (made 16 holes). Cut each garlic clove in half and insert them into each cavity. This will allow the aroma of 'garlic to penetrate and flavor the meat.

Then rub the lamb with oil, salt, pepper and parsley. I know it seems a lot of parsley! But it will go to soak in the process of slow cooking, trust me :-)

Now heat a cast iron pan on medium heat and put in the meat. Let it cook for about 4 minutes per side, until you see beautiful color and toasted. This process will make the surface more crisp and the lamb will give even more flavor to the final result.

Now the leg is ready to be roasted. Cut the garlic bulb in half horizontally and transfer the lamb in a baking pan, placing it above half a head of garlic and putting the other half next.

pour the white wine and cover with foil, tucking well each side of the sheet so that no steam escapes. Put in preheated oven at 150 ° C and cook for 5 ½ hours, checking every hour to ensure that there is always the liquid to the bottom of the pan. If not, add another bit 'of wine or water. The final dish will be a very soft and tasty lamb, so tender that the meat comes away from the simple one with a fork. I served mine with roasted potatoes and peas stewed with onions and bacon.