Cate’s Braised Five Hour Lamb

Name: Cate’s Braised Five Hour Lamb
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Cuisine: European, British
Ingredients: 1 large leg of lamb; 1 salt and freshly ground black pepper; 1 olive oil; 6 rashers of thick streaky bacon; 3 red onions, peeled and quartered; 3 cloves of garlic, peeled and sliced; 2 good handfuls of mixed fresh herbs (thyme, rosemary, bay; 4 large potatoes, peeled and cut into chunks; 6 large carrots, scrubbed and halved; 3 parsnips, scrubbed and halved (optional); 1 bottle of white wine (cheap plonk)

5 steps

Prep:30minCook:5h

Cate - Woogs This recipe is from Jamie Oliver's excellent book - 'The Return of the Naked Chef'.

Updated at: Thu, 17 Aug 2023 06:33:50 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories844.6 kcal (42%)

Total Fat39.7 g (57%)

Carbs50.2 g (19%)

Sugars8.3 g (9%)

Protein49.1 g (98%)

Sodium496.5 mg (25%)

Fiber7.7 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6 rashersstreaky bacon

3 clovesgarlic

2 handfulsmixed fresh herbs

thyme, rosemary, bay

4potatoes

large, peeled and cut into chunks

6carrots

large, scrubbed and halved

3parsnips

scrubbed and halved, optional

1 bottlewhite wine

cheap plonk

Instructions

Step 1

Preheat the oven to 170deg C - 325 deg F - gas 3.

Step 2

In a large casserole pot or a deep seated roasting tray (fry the well-seasoned lamb in a couple of tbsp of olive oil until brown on all sides.

Step 3

Add the bacon, onions and garlic and continue to fry for 3 more minutes. Add the herbs and veg, pour in the wine and an equivalent amount of water, bring to the boil, and tightly cover with kitchen foil.)

Step 4

Bake in the preheated oven for 5 hours until tender (seasoning the cooking liquor to taste.)

Step 5

To serve (pull away a nice portion of meat, take a selection of veg (you may need to dig deep for the onions and bacon) and serve with some crusty bread to mop up the gravy.)