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Ingredients:
12 garlic cloves
1.1 kg/21/2 lb leg of lamb
A few springs of rosemary
3 tbsp olive oil
12 spring onions, peeled
900-g potatoes cut into chunks
675 g parsnips, cut into chunks
675 g carrots, cut into chunks
300 ml red wine
3 tbsp clear honey
2 tbsp soy sauce
2 tsp plain flour
2 cups lamb stock
rosemary to garnish
- Preheat the oven to gas 5. Peel three of the garlic cloves and slice. Make slits all over the meat and insert slices of garlic and small sprigs of rosemary.
- Heat the oil in a large flameproof casserole dish and add the spring onions. Cook until they begin to turn golden.
- Add the potatoes, parsnips, carrots and remaining unpeeled cloves of garlic. Stir to coat in the oil. Place the meat on top and pour over half of the red wine. Cover tightly and cook for 1 hour, baste occasionally with any juices.
- Mix together the honey and soy sauce until combined. After the first hour of cooking pour the honey mixture over the meat and baste. Return to the oven, uncovered for 1-11/4 hours, basting the meat and vegetable occasionally.
- Test the meat is cooked and the vegetables tender. Remove from the pan and rest for 10 minutes before carving.
- Place the casserole on the hob, stir in the flour and cook for one minute. Blend in the wine and stock, then bring to the boil and adjust the seasoning. Serve in a large casserole dish.
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