Ingredients
1 large leg of lamb, boned and rolled
olive oil
12 small onions, peeled
2-3 carrots, peeled and cut into chunks
6 cloves of garlic, peeled
2 bay leaves
3-4 sprigs thyme
75ml brandy
1 bottle wine
salt and ground pepper
vegetable tock
parsley to garnish
Preparation
Preheat oven to 160C. Heat oil in a casserole dish, ideally one that fits the meat snuggle (or a large frying pan then transfer to casserole dish). Quickly brown the meat, then add the other ingredients up to and including the salt and pepper. The liquid should come 2/3 of the way up the meat; if it doesn’t add more stock or water. Bring the pot to a bare simmer then cover and cook in the oven for seven hours. When the cooking time is up remove the meat to a warm plate. The sauce should be well reduced; skim off any fat. Check the seasoning. You can serve with the vegetables but they will be in a state of collapse. Cut the meat and cover with the sauce. Garnish with parsley. Serve with mashed potato, green vegetables and red wine.
