Tonight's special is gonna be the lamb...my favourite meat especially while cooked slowly in white wine...
Ingredients (4 persons)
·
2 bay leaves
·
400ml white wine
·
olive oil,
Preparation method
1. Preheat the oven to 150C/300F/Gas 2 and make
sure the shelves are set to fit a casserole pot and roasting tray in.
2. Place the lamb in a big casserole pot and
season it really well with salt and pepper. Cut the onions into quarters,
keeping the root intact, peel off the skin and throw them in with the
(unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the
white wine and drizzle the honey over.
3. Put the lid on and place the whole thing in
the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes
as that’s when you need to add the potatoes.
4. When the timer goes, toss the potatoes in a
roasting tin with a good drizzle of oil and leave them to sit. (They won’t go
brown with the oil on.)
5. Season the potatoes with salt and pepper,
drizzle a bit more oil on them if they have sucked it all up and place them in
the oven for the remaining hour and a half. Give them a toss about every so
often.
6. Once everything is cooked remove them from the
oven. The meat should be falling off the bone and the potatoes crisp and golden
brown. There is no need to rest the meat after this long cooking time, so
simply dish up and serve.
Bon appetit!!
