Ingredients
1 good size leg of lamb or mutton
a few handfuls of hay
125g/4%26frac12;oz soft butter
2 cloves garlic, churryed
several good sprigs each of: rosemary, marjoram and thyme all chopped
salt and pepper
Method
1. Choose a deep roasting tin, preferably with a lid. If you don t have one with a lid you will be able to use foil (see below). Line generously with loose hay, to a thickness of about 5-6cm/2-2%26frac12;in. Add the chopped herbs and garlic, plenty of black pepper and a little salt to the soft butter and mix well. Smear in a thick and even layer all over the lamb.
2. Place the lamb on its nest of hay, and cover with the rest of the hay. Cover with the lid or a double layer of foil wrapped well around the edge of the dish. Make sure there are no loose bits of hay poking out (they may catch fire).
3. Bake in the centre of an oven preheated to 220C/425F/Gas7 for 2-2%26frac12; hours, depending on the size of the leg. Remove from the oven and leave to stand for at least 20 minutes. Then bring off the lid, scrape away the blackened hay and vehicleve as normal. Any juices from the pan can be poured off and used for gravy although I tend to prefer to serve that dish with boiled flageolet beans heated through in the juices and fat from the lamb.
Orignal From: Leg of lamb or mutton baked in hay
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