Ingredients
- 1 kg Half leg of lamb
- 4 Carrots chopped
- 3 Celery stalks chopped
- 1 Red onion chopped
- 1 White onion chopped
- 1 Bulb of garlic peeled and cloves left whole
- 3 Sprigs of fresh thyme
- 2 Heaped tsp of mustard
- 400 ml Lamb stock
- 300 ml Red wine
- Salt and pepper to taste
For the gravy
- Vegetables and stock leftover in the pot
- 1 tbsp Arrowroot powder or flour
- 1 tsp Honey
- 60 ml Water
Instructions
For the lamb
- Preheat the oven to fan 140℃
- Bring the lamb to room temperature and season really well on all sides with salt and pepper.
- Heat a cast iron pot on a medium-high heat before placing the lamb fat side down in the pot. Sear for 2-3 minutes on all sides until nicely browned (it took me around 10 minutes in total)
- Add the celery, carrots, garlic cloves, red onion, white onion, fresh thyme, mustard, lamb stock, red wine and a pinch of salt and pepper to the pot. Bring to the boil before removing from the heat. Cover tightly with tin foil and place in the oven for 6 hours.
- After 6 hours remove the lamb and allow to rest for 45 minutes with the foil left on. (Now would be a good time to add roast potatoes/vegetables to the oven(make sure to increase the oven temperature.)
- Remove the lamb from the pot – set aside on a board/plate and cover loosely with foil while you make the gravy. (Now would be a good time to steam any vegetables which you are serving with.)
For the gravy
- Mash the leftover vegetables and stock in the pot. (From where you have just removed the lamb to rest on a board.) Bring to the boil before reducing to a simmer for 15 minutes, stirring occasionally.
- Pass the mixture through a sieve into a large pan underneath. Use a spoon to press as much liquid as possible through the sieve – this can take a few minutes. I personally like to keep these mashed veggies and serve on the side. They aren’t the most appetising to look at, however, they are full of flavour and goodness.
- If you prefer a thicker gravy, mix together 1 tsp of arrowroot and 60 ml of water before adding to the gravy in the pan. Bring the gravy to a gentle simmer and add 1 tsp of honey – Stir well and keep on the bubble until it has reached your desired consistency.
Nutrition
Calories: 340kcal | Carbohydrates: 17g | Protein: 36g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 101mg | Sodium: 316mg | Potassium: 868mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10210IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 4mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer
