A Lamb recipe for Bel Aire

Slow and Easy Lamb

Anna has just asked for this - here goes:

A joint of Lamb - leg or shoulder, or a half of either

An oven-friendly dish with a tight fitting lid, into which the lamb will just fit. I use an oval Le Cruset.

Preheat the oven to as hot as it will go.

(a small aside here - I did this for the first time last week, with a half shoulder. I would prefer to use shoulder as it seems rather a pity not to roast a leg in the conventional way. A shoulder, however, has plenty of bone and fat in proportion to the meat, so you will get a yummy result, and avoid the problem of it being bugger to carve, as it is if cooked normally. This way, the meat will fall off the bone and will utterly melt in the mouth).

Next, something to slather over the joint. I used sundried tomato paste, harissa, olive oil, honey and white balsamic vinegar. Soy, regular balsalmic, olive oil and honey would do. You need a balance of salt sour and sweet, maybe spicy too. Whatever you decide upon (or have to hand) - about two tablespoons full will be about enough.

Put some olive oil into the bottom of your pot - enough so that you can see it move over the surface if you tip it. Into that, a bay leaf or two, a dozen or so whole black peppercorns, maybe fennel seeds, perhaps coriander seeds (one recipe says a dozen juniper berries, lightly bashed and not much else). Or just a sprig of rosemary if you are a rosemary fan. Next, some sort of braising vegetable(s) - I used a dozen cloves or more of peeled garlic, but a chopped onion, and/or a few bits of carrot and or celery would do. Chopped bulb fennel will be a good one, on its own. Now add about a wineglassfull of water or dry white wine.

With your hands (and, yes, it is a messy job) rub your slather well into the joint, top, bottom and sides, and put it into the dish. Cover the underside of the lid with foil, so that when in place it acts as much of a sealant as possible. Grown-up cooks would use a flour and water paste to seal the lid but the foil works pretty well and is much less bother.

Pop it into the oven for 10 minutes, then turn the temperature down to 130C (fan) or 140C (conventional) and leave it for about 4 to 5 hours. No peeking. If preferred, give it up to 8 hours at 110C.

To serve, take it out of the pot, remove as much of the fat as you can. There will be plenty of juice - strain it and - hey presto - gravy.

Watch this space for the veggies and side dishes that make this really out of the ordinary (and, yes, they too will be really easy!). I'll try to post them tomorrow.

Bye for now!