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Slow Roast Leg of Lamb St. Davids

For 4
1 Shank Half of Leg of Lamb (2kg./ 4lb. approx)
2 leeks
1 Parsnip
2 glasses red wine
225g (8oz.) Tomatoes ( Peeled)

Season the lamb liberally with salt and black pepper.
Brown it on all sides in a little oil in a large pan and put to one side.
Peel and roughly slice the parsnip.
Chop the leek and run under cold water to clean out any grit.
Plunge the tomatoes in boiling water, then into cold to loosen the skins and then peel and chop.
Bring the wine to the boil and reduce by a half.
Toss the leeks and parsnip in a hot pan in a little oil and brown them.
Put these into a roasting tin with the reduced wine and the tomatoes.
Put the lamb on top.
Set the oven to Gas 2, 150C, 300F.
Cover the lamb with a dome of tin foil leaving space for steam to circulate around it but still sealing it at the edges. This way it will half roast, half steam.
Let it cook for 3 hours at this temperature.
Check from time to time to make sure it stays moist and isn't burning.
(Add some water to the pan if it is in danger of drying out)
The lamb will be falling off the bone at this stage so just cut into rough chunks to serve. Mash the vegetables with the pan juices to make a rough but delicious gravy. Serve with some plain boiled potatoes.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef