BRAISED LEG OF LAMB

To make this recipe for fewer people, use a smaller leg of lamb, but keep the remaining ingredients the same. If you, like me, you are addicted to garlic, spear the meaty parts of the lamb with a few slivers of garlic before browning the meat in oil. Boiled baby new potatoes and green beans are classic accompaniments.

Serves 6
3 tablespoons oil
2½-3 kg/6-7 lb leg of lamb
2 onions, peeled and diced
2 carrots, peeled and diced
Bouquet garni
1 teaspoon rosemary
1 clove garlic, crushed
Salt and pepper
500 ml/ 2 cups white wine
250 ml/1 cup beef stock
Large casserole

1. In a large deep casserole heat the oil and brown the lamb on all sides. Remove it, add the onion and carrot, lower the heat, and cook gently for 8-10 minutes until the vegetables are lightly browned. Put back the lamb, add the bouquet garni, rosemary, garlic, salt and pepper, and pour over the wine and stock. Cover, bring to the boil and braise in a moderately low oven (160°C/325°F) for 2¼-2½ hours or until the lamb is very tender. You can prepare 48 hours ahead up to this point.

2. To reheat the lamb: Discard any solidified fat from the surface of the liquid and reheat in a moderately low oven (160°C/325°F) for about 1 hour or until very hot. Transfer the lamb to a platter dish and keep warm. Strain the cooking liquid, bring it to the boil, taste for seasoning and serve as a separate gravy.