Saturday, 5 October 2013

Breast of Lamb - slow baked

Oven: 150 deg.C/ 300 F/ Gas 2 -
Cooking time - approx. 3 hrs.
3.5lbs. breast of lamb - boned and rolled and tied
salt and black pepper
2 tbls. olive oil
3.5 lbs. white onions - peeled and thinly sliced
few garlic cloves (to taste)
couple or 3 bayleaves
1 tbls. honey vinegar (or red wine vinegar)
couple/3 anchovies (or 2 - 3 tsps anchovy essence)

This recipe originally came from Simon Hopkinson (The Good Cook) and looked delicious.  I tweaked the recipe slightly - but it was still delicious.
Place half the sliced onions into your ovenproof casserole.
Season the meat with salt and pepper, and in a  pan, fry the meat over on all sides in hot oil, until nicely coloured.  Don't have the heat too high. Remove the meat and place on top of the onions. 
Layer the rest of the onions on the top of the meat. 
Add the bayleaves and some garlic cloves - tucked into the meat, and cover the casserole.
Checking every hour and basting the meat as necessary - cook for 3 hours - (can be longer.) 
By this time, there should be a nice amount of liquid and the onions should be lovely and soft and the meat should be well cooked and soft too.
Remove the meat from the casserole  and pour the onions and liquid into a saucepan. 
Lower the temperature a little - return the meat to the casserole and put back into the oven to keep warm.
Add the vinegar and anchovies to the onions & liquid, and reduce the liquid (gently bubbling.)  Taste for seasoning.
Remove the meat from the oven and slice,  pour the ' onion gravy' on top.
I served mine with whole par-boiled, then roasted potatoes and sprouts (which I love :) )
For the potatoes:
Boil some peeled, whole potatoes until just cooked through. 
Place in a roasting dish and well sprinkle with some olive oil, salt and black pepper - shake the pots so they are well covered in the oil and roast for a couple of hours, at the same time as the meat - covering the potatoes with foil for about an hour,  then uncover them to brown nicely - approx. another hour.
Thank you Simon - delicious recipe :)

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