chilli jam<\/a> – and pickles).\u00a0<\/span><\/p>\nI always roast lamb in a casserole\u00a0(aka Dutch oven) which is also adapted to stovetop cooking, but if you don’t have it, brown the meat in a pan and then transfer to a baking\u00a0dish with a lid.<\/p>\n
Most people swear by cooking\u00a0lamb with white wine, but I have noticed that both red and white wine are good, though I wouldn’t advise very tannic red wine with young lamb’s delicate meat. The wine has to be drinkable, not corked, etc., but keep a good bottle of wine to drink afterwards. (I only drink red wine with this hearty dish).<\/p>\n
Make sure there is plenty of liquid in the casserole. The “sauce” shouldn’t be as thick as with a normal roast (in my opinion, it’s best very “thin”…).<\/p>\n
This is a highly garlicky and fiery version, so\u00a0if you are a moderate garlic eater and aren’t used to hot flavours, cut down on both.<\/p>\n
Preparation: 7 hours<\/em><\/p>\nIngredients (serves three – four, but the portions depend on many things, see the TIPS above):<\/em><\/p>\n1,3-1,4 kg (2.8-3 lbs) lamb shoulder or leg, both with bone (if you buy a cut without bones, 1 kg should be enough, but it depends on many things, see the TIPS above); if the cut is covered with a thick layer of fat, count even 1,5 kg or more<\/em><\/p>\n1-2 heads of garlic<\/em><\/p>\na couple of dried red chillies, deseeded<\/em><\/p>\n2 glasses (2×100 ml) dry wine (white or red)<\/em><\/p>\nrosemary, thyme, powdered garlic, salt,\u00a0powdered chilli<\/em><\/p>\n300 ml (about 10 oz) chicken\/vegetable stock or water<\/em><\/p>\nI\u00a0always start by cutting off a big part of the outer meat fat, but you can keep it of course.<\/p>\n
Peel the garlic cloves. Take five cloves and cut them into 4-5 thin strips lengthwise. Leave the remaining cloves whole.<\/p>\n
Make thin cuts in your roast (lengthwise) and stuff them with garlic strips\u00a0(do this after each cut, so that you remember well where you did them).<\/p>\n
Rub the meat with the spices and leave to reach room temperature.<\/p>\n
Heat the oven to 120\u00b0C.<\/p>\n
Heat the oil in the casserole you will use in the oven.<\/p>\n
Brown briefly the meat on both sides at high heat (it’s mainly for aesthetic reasons… otherwise the meat will be greyish).<\/p>\n
Pour the wine and quickly put the casserole aside.<\/p>\n
Add more spices (I always add some more thyme, rosemary and chilli), some more salt and water or stock.<\/p>\n
Throw the remaining garlic cloves into the casserole and the dried chillies.<\/p>\n
Cover and leave in the oven for 7 hours.<\/p>\n
Check every hour if there is still enough liquid.<\/p>\n
After six hours, flip the meat over. Flip it back just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
My rudimentary\u00a0photography equipment requires natural\u00a0light, so, just like every year, I had waited for long months until days became long\u00a0enough to feature\u00a0on my blog also…<\/p>\n","protected":false},"author":1,"featured_media":17612,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[204,187],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17611"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17611"}],"version-history":[{"count":15,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17611\/revisions"}],"predecessor-version":[{"id":17629,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17611\/revisions\/17629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17612"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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My rudimentary\u00a0photography equipment requires natural\u00a0light, so, just like every year, I had waited for long months until days became long\u00a0enough to feature\u00a0on my blog also the\u00a0dishes I eat exclusively\u00a0for dinner. I was particularly impatient to write about\u00a0this seven-hour lamb roast,\u00a0one of the most exciting discoveries not only of the past winter, but of my long\u00a0cooking experience.\u00a0The arrival of\u00a0spring means young\u00a0lamb’s season\u00a0and its particularly tender delicate meat\u00a0made this dish unsurprisingly\u00a0superior to all the previous winter versions I already considered extraordinary, so now I’m even more eager to share it with you.<\/p>\n