We’re experiencing the last visages of winter down under and although occasionally the odd warm day is starting to appear more regularly, some days are still capable of chilling you to the bone. Sometimes I leave the oven on a low heat roasting away root vegetables like beetroots for hours, just to have an excuse to warm my kitchen/living room up a little bit. It’s an exercise in a luxurious waste of energy resulting in some thoroughly tasty veggies. You may look at a recipe named “7 hour lamb” and run away in fear of the time and energy needed to prepare and cook such a meal but in reality it’s actually just a prolonged heat solution for your household in winter resulting in a very simple, rustic and tasty dinner.
7 Hour Lamb
1.5-2kg lamb leg
handful of garlic cloves (peeled)
3 sprigs rosemary
4 sprigs thyme
1 bay leaf
salt & pepper
1 large brown onion
3 medium parsnips
1 sweet potato
1 tablespoon oil
2 litres beef or chicken stock
1/2 cup white wine
Preheat the oven to 125C/257F. Cut the excess fat and sinew off lamb and season liberally with salt and pepper
With a paring knife, make slits into the lamb and stuff in whole garlic cloves into the flesh
In a large dutch oven/cast iron pot, heat the oil and sear the lamb till brown on both sides. Add in the herbs, stock, white wine, bring to simmer, then place in oven for 4 hours
Roughly chop the vegetables into large chunks add them to the pot. Cook for another 3 hours until vegetables and lamb are almost falling apart.
Carefully fish the vegetables and lamb from the broth. Roughly tear the lamb meat apart. Reduce the stock by half and use to dress the lamb.