NICOLA GALLOWAY

It’s not too late to sort a delicious treat this long weekend.

Whether you are spending the long weekend at home or away, these recipes could bring some inspiration to your meals. Or, if you already have your catering sorted don’t pass them by and tuck the recipes away for another day. With these gently warm autumn days and lengthening nights root vegetables and slow-cooked meat can bring some warmth to the table. Doused in gravy this is the type of food I crave as the weather cools. Plus, a perfectly spiced pear cake, topped with a crunchy crumble topping. A cake that ticks all the boxes for texture and flavour.

6-hour lamb with garlic & rosemary

Slow-roasting a leg of lamb until the meat literally falls off the bone is my preferred cooking method. The result is super tender meat compared to roasting at a higher heat and shorter time which can yield a drier result. Although the time in the oven is prolonged, the preparation takes little time. And the slow cooking fills the house with the most wonderful aroma during a slow day at home. This recipe makes a moderate meal using a half leg of lamb for a family or small group of friends. If using a whole leg of lamb to feed a crowd (2.5-3kg), allow 1-2 hours extra cooking time until the meat pulls easily from the bone – 8-hour lamb. PREP TIME 20 minutes // COOK TIME 6 hours // SERVES 4-6

• 1.2 - 1.5kg half leg of lamb

• salt and cracked pepper

• about 1 tbsp olive oil

• 6 garlic cloves, peeled and left whole

• sprig of fresh rosemary

• small glass (150ml) of dry white wine or cider

• 1 large onion, cut into wedges

For the gravy

• 1 heaped tbsp flour

• 2 tsp quince paste (optional – or use another fruit paste/jelly)

• salt and pepper

1. Preheat the oven to 200°C (fan 180°C).

2. Place the half leg of lamb into an oven dish, about 20cm x 25cm. Season generously with salt and pepper, and drizzle with olive oil, rubbing into all the sides and crevices.

3. Using the tip of a sharp knife make 6 deep cuts into the lamb, being careful to avoid the bone. Push the garlic cloves into the slits and drape the rosemary sprig on top of the lamb.

4. Place the dish into the oven and cook for 30-40 minutes until the lamb is nicely coloured and smelling amazing.

5. Remove the dish from the oven and turn down the heat to 140°C (fan 120°C). Add the wine or cider to the dish and snuggle the onion wedges around. Cover with a length of baking paper and then a sheet of foil, pressing and crimping around the dish to hold in the steam.

6. Return the dish to the oven and leave to cook quietly at the lower heat for 5 – 5½ hours until the lamb is tender and easily pulls away from the bone. You don’t need to check it until the time is up.

7. Remove the cover and lift the lamb onto a serving dish. Drape with the paper/foil cover and leave to rest while making the gravy.

8. Strain the lamb cooking liquid through a sieve into a saucepan. Bring to a gentle simmer. Ladle 3-4 tablespoons of the liquid into a jug, add the flour and mix into a paste then pour this back into the pan. Add the quince paste and stir over the heat until the gravy thickens – it will be a thinner gravy, coating the back of the spoon when it is ready. Check the taste, adjust as needed and pour into a serving jug.

9. Use two forks to pull the lamb into smaller chunks. Serve the slow-roast lamb and gravy with mashed kūmara or potato and sautéed greens.

// Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor. homegrown-kitchen.co.nz