Ingredients
Day 1
A leg of lamb (1.040kg) from Willowbrook Farm at East Oxford Market.
Two large onions.
Two cloves of garlic.
Thyme
Day 2
Bag of co-op chantenay carrots
Bag of co-op prepared leaks
One lemon.
Instructions
Day 1
Add olive oil to casserole, seal joint over a high gas.
Stuff thyme and garlic into space inside leg.
Add two coarsely chopped onions, place in a high oven for half an hour.
Day 2
Peel carrots
Add four more onions
Add leaks
Place lamb on the bed of vegetables.
Put in oven at 100° for two hours.
Add redcurrant jelly and red wine.
Serve with potato and parsnip mash and cabbage.
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