We’re now stocking fantastic local lamb, courtesy of Buckingham’s Farmer George, so here’s a great recipe to make the most of that gorgeous meat.
And it’s a doddle to make! No one wants to be slaving over a hot oven during the summer; this recipe allows you to just bung it in the oven and go and have fun for a few hours.
The recipe is courtesy of Janet Street-Porter, would you believe? As well as being a pioneering media personality, who doesn’t mince her words, she’s also apparently pretty handy in the kitchen. We still wouldn’t want to get on the wrong side of her, mind you…
You Will Need:-
A Leg or Shoulder of Lamb
2 Onions
2 Leeks
3 Carrots
2 Celery Stalks
Thyme or Rosemary
2 Cloves Garlic, chopped
Half Bottle of White Wine
What To Do:-
- Preheat your oven to 150 degrees C.
- Heat a slug of olive oil in a roasting tray large enough to hold the lamb and brown the shoulder all over. Place to one side.
- Whizz up all the vegetables, aside from the garlic, in a blender until finely chopped.
- Add to the tray and brown them, adding more oil if you need to.
- Add the thyme or rosemary, plus the garlic.
- Place the meat on top, season with salt and pepper and pour over the wine.
- Cover with two layers of foil and leave it in the oven for at least four hours. The meat will fall off the bone.
You can serve this as a traditional roast dinner – mash up a bit of the veg in a blender and stir back into the sauce to thicken it.
But at this time of the year, it’s nice to serve in soft white baps or pitta bread with some salad and hummus. And enjoy it alfresco!
Enjoy!
Trevor, The Buckingham Butcher
