Wednesday, 15 July 2020
For an almost normal 'virus-what-virus?' dinner party. Slow-roast lamb, on a bed of potatoes layered with shallot, garlic and parsley, in butter and white wine. Succulent and delicious, and accompanied by a dish of piselli alla romana (with a handful of chopped mint thrown in, for good measure).
Ingredients: 1 leg of lamb; 1 tbs olive oil; 6-8 medium potatoes, peeled and thinly sliced; 2 shallots, diced small; 2 cloves garlic,diced small; handful parsley, chopped fine; 1 oz butter; 1 cup dry white wine; salt.
1. Heat oven to 170 degrees C. Grease a large roasting pan. Mix together the shallot, garlic, & parsley.
2. Over a layer of potatoes, put half the shallot mixture and sprinkle with salt.
3. Use half the remaining potatoes to make a second layer, and repeat, and then top with a final and third layer of potato. Sprinkle the top layer with salt, and dot with butter. Pour the wine over the top, to seep into the potato layers.
4. Smear the lamb with the oil and place it on top of the potatoes; sprinkle the joint with salt.
5. Roast for one and a half hours in the pre-heated oven, and then turn off the heat but leave the dish inside the closed oven for a further 30-45 minutes (after which time it will still be hot enough to serve).
6. Remove, carve, and serve.
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