‘Slow’ relates to the cooking time, rather having a chilled-out Sunday – but it does help!
I used the rest of the butterflyed leg of lamb for this. The entire meal consisted of slow roasted lamb, honey and mustard glazed carrots and parsnips, dauphinoise potatoes and tender stem broccoli. For 2-3 people:
For the lamb:
- 375g boned leg of lamb (I would normally use half a shoulder (on the bone))
- 6 sprigs of rosemary
- 1 small onion (finely sliced)
- 1 clove of garlic (cut into thin slivers)
- Black pepper
- Hot water
- 2 tsp cornflour
- 2 tsp red currant jelly
I used a small roasting tin (20x20x7cm) for this. Put the rosemary and the onions in the bottom of the roasting tin. Make small inserts in the meat with a knife and put a sliver of garlic into each (about 5 pieces (evenly distributed)) will do. Put the meat on top of the rosemary and onions. Grind some black pepper over the meat and pour over about 150ml of hot water.
Cook in the oven at 180C (Gas Mark 4) for 20 minutes. Then turn down the heat to very low (just over 100C (Gas Mark 1/4)). For at least two hours. Adding more water if the pan becomes dry. When the meat is very tender, increase the heat back to 180C (Gas Mark 4) and cook for a further 20 minutes.
Then remove the meat from the roasting tin and place on plate, covered with foil to keep it warm.
To make the gravy, add some more water to the remains at the bottom of the roasting tin (so that there is about 200ml in total). Boil on the hob and strain into a small saucepan. Mix the cornflour with a small amount of cold water, mix it into the liquid in the saucepan together with the redcurrant jelly. Bring to the boil, stirring all the time until it thickens.
For the carrots and parsnips:
- 1 large carrot (sliced lengthways in to 1/8ths)
- 1 large parsnip (sliced lengthways in to 1/8ths)
- 1 tsp Dijon mustard
- 1 tsp runny honey
- 2 tsp oil
Put the vegetables into a small oven proof dish. Combine the mustard, honey and oil. Pour over the vegetables and put in the oven at the same time as the meat. Turn the vegetables over occasionally. They can stay in the oven until the meat is cooked.
For the dauphinoise potatoes:
- 2 large potatoes (peeled and thinly sliced (I used one of these: Kyocera Double-Edged Slicer))
- 2 cloves of garlic (crushed)
- 120ml milk
- 50ml double cream
- Black pepper
- 12g butter
Mix the potatoes in a microwavable bowl with the garlic and the milk. Cover and microwave on 750W for 1 minute 45 seconds. Add the cream and black pepper and stir. Cover and microwave on 750W for 2 minutes. Tip into a small, shallow ovenproof dish and top with small pieces of butter and more black pepper. Put in the oven at the same time as the meat. They can stay in the oven until the meat is cooked.
The broccoli was boiled in a little water for about 2 & 1/2 minutes.