Sunday, April 4, 2010

More Easter Feasting

Photography: Cliona O'Flaherty
Styling: Sharon Hearne-Smith
Assistant: Aoife Herrity
Recipe: Hugo Arnold for Food & Wine Magazine

I hope you're having a fun and food filled Easter Weekend. Here is a really delicious recipe for melt in the mouth lamb....


1.5kg leg and shouler of lamb (Ask the butcher to bone out the shoulder part)
olive oil
12 garlic cloves
3 sprigs rosemary
200ml white wine
salt and pepper

Heat 4 tablespoons of olive oil in a large casserole dish and brown the meat evenly. Add the garlic cloves and rosemary to the hot oil. Cook for 2 minutes and then add the white wine.
Season the meat with salt and pepper.

Turn the heat to very low and cover. Cook slowly for 1 1/2 - 2 hours or until the meat is tender and falls off the bone. You will need to turn the meat occasionally. If the liquid looks like drying out, add a glass of water. When the meat is cooked allow to rest, and pour any juices in the pan over the meat.

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