Leg of Lamb is IN the oven :)

[Zak33]

Inspired by a tiny little SPanish lady on Rick Stein this week....

Large pot.
Hot oven

One garlic clove, smashed up.
Small amount onion, roughly chopped.
Leg of lamb in pot with those two.

Half a can of lager
Double that quantity of tap water.
Half a lemon squuezed over the top and the lemon itself bunged in the pot.

No lid.....hot oven...

It's on NOW....report back later...or tomorrow

Or from hospital

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Additional Recipe Instructions:

Half way through cooking (about an hour into the cooking), it looked so good, but the liquid level was low...so I just topped it up with water. I went to half way up the pan, so it was quite deep.

Then.....BAZZ-AAAAM. AN idea. I washed 6 spuds, cut them into chunks and dropped them in around the lamb, in the cooking liquor.

Then, every 15 minutes for an hour, I took the pan out, and swoooshed it around to cover the spuds with juice. At no point did I baste the lamb.....it stayed dry on the top and was in liquid in the bottom.


[b]LADIES AND GENTLEMEN,,,,,,it was heavenly. The spuds absorbed the lamb juices and the lemon flavour, cooked divinely AND had bite ....part of each spud had cooked dry on the surface, and the lower half of each was soft scrummy.

[kickstart 1]

Sounds good and easy too ! Let us know what its like ?

[Zak33]

so far...smells incredible

[Funkstar]

oooh. i could probably do that here, even with the limited pans and rubbish oven in this house.

[tiggerai]

Oh come on, it must be done by now!

How was it?

[g8ina]

It's on NOW....report back later...or tomorrow

Or from hospital

Hospital then ???

[GoNz0]

must be stuck on the throne, should have used a decent lager

[schmunk]

...like Special Brew - the 'Outdoors Drink'.

[Zak33]

pah...you lot have no faith.

It WAS lovely......perfect infact.

But we also had a bottle of vino (see other thread) and that put paid to my typing skillz!

I'm going to modifiy the recipe up there as I did something else, half way through

[Zak33]

The potato's cooked perfectly and I served it with couscous as well....now I'm not a great "two straches on the plate" man....but it worked.

The couscous was drizled with the cooking liquor, which, if it gets low, you just top up with tap water....by the time it's cooked (you decide when you're ready with this, for me it was 2 hours and 15 minutes) you aim to have about 1/4 to 1/2 an inch of juice in the pan.

And that's it.

And my god...it tasted really superb