Recipes

RICHARD'S ROAST LAMB ON A BED OF ONIONS

Posted On: 2015-07-27 11:01:11

INGREDIENTS:

3 large onions

1 teaspoon salt

1 decent-sized leg of lamb

½ bottle red wine

For the gravy:

liquids from roasting pan, after lamb has finished cooking

4 Tablespoons flour

1 cup of GOOD red wine

DIRECTIONS:

Preheat the oven to 160C.

Slice the onions into thin crescents from top to bottom rather than across into half rings.

The onions break down, sweeten & brown much more easily when cut this way.

Make a bed of onions in a roasting pan & season with the salt.

Place the lamb on top.

Pour over the wine.

Cover & seal tightly with the roasting dish lid, or foil, & roast in the oven for 5 hours.

Loosen the foil in one corner (or open the lid vent) to allow steam to escape for the last hour.

To make the gravy, remove the meat from pan, cover & rest in a warm place.

Carefully tip away excess fat from the pan, leaving just a little for the gravy.

Put the roasting dish on an element over low heat & add the flour.

Cook, stirring & taking great care that nothing starts to burn in the pan, for 1 minute, then add 1 cup water & the extra cup of wine.

Simmer until sufficiently thickened, season to taste with salt & freshly ground black pepper, tip into a gravy boat & lick the pan.

The meat should be so tender that you can cut it with a blunt spoon.
Serve under a pool of gravy with roast vegetables such as potatoes, kumara, parsnips, & a winter green.

Note: I served this with my brussels sprouts dish:
Cut some small brussels sprouts in half, quickly blanch in boiling water & drain.

Sizzle a few chopped rashers of streaky bacon in a frying pan with crushed garlic, add a splash of olive oil, toss in the brussels sprouts & a handful of fresh chopped walnuts.

Cook for a few minutes until the flavours are amalgamated & the brussels are just tender.

Season to taste & stir through chopped flat-leafed parsley.

If you're over big meaty meals, this is good tossed through orzo pasta for a main dish, & topped with grated parmesan.

You can substitute chopped broccoli for the brussels.

Comments

No Comments Found!