This slow-cooked clas­sic takes al­most no prepa­ra­tion – just gather the in­gre­di­ents and throw them in the dish – mak­ing it the per­fect choice for a sunny Sun­day, says BBC Good Food

Countryfile Magazine - - Contents -


• ½ leg of lamb (the thick fil­let end) with the bone in – about 1kg/2lb 4oz

• salt and pep­per

• 2 red onions

• 8 gar­lic cloves (un­peeled)

• 4 rose­mary sprigs

• 4 sage leaves

• 2 bay leaves

• 400ml/14fl oz white wine

• 2 squeezes of honey

• 1kg/2lb 4oz pota­toes, peeled and cut for roasties

• olive oil, for driz­zling

• 300g/11oz frozen peas


1 Re­move the lamb from the fridge 30 min­utes be­fore cook­ing (to bring it to room tem­per­a­ture). Pre­heat the oven to 150ºC/300ºF/Gas 2 and make sure the shelves are set to fit a casse­role pot and roast­ing tray in.

2 Place the lamb in a big casse­role pot and sea­son well with salt and pep­per. Cut the onions into quar­ters, keep­ing the root in­tact, peel off the skin and throw them in with the gar­lic cloves, sage, bay leaves and rose­mary sprigs. Pour in the white wine and driz­zle the honey over.

3 Put the lid on and place the whole thing in the oven – it will be in here for about four hours. Set a timer for two and a half hours, as that’s when you need to add the pota­toes.

4 When the timer goes, toss the pota­toes in a roast­ing tin with a good driz­zle of oil and leave them to sit.

5 Sea­son the pota­toes with salt and pep­per, driz­zle a bit more oil on them if they have sucked it all up and place them in the oven for the re­main­ing hour and a half. Give them a toss ev­ery so of­ten.

6 Fi­nally, 10 min­utes be­fore the meat is ready, throw the peas into the lamb cook­ing juices.

7 Once ev­ery­thing is cooked, re­move from the oven. The meat should be fall­ing off the bone and the pota­toes crisp and golden brown.

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