Slow cooked garlic Lamb in a salty soy and red wine sauce

by Tristafari

Lamb slow cooked in a dark soy & red wine sauce with lots of garlic, mixed onions and thyme.

ingredients

  • 2 bone-in shoulders or 1 large (full) leg of lamb
  • 5 whole heads of garlic as 40+ peeled cloves
  • 10 halved mixed onions (I use 4 organic white, 4 organic red and a handful of shallots for the best results)
  • Timari soy sauce
  • Tesco's 'free from' worcester sauce
  • Marigold lo salt gluten free stock
  • Dried thyme
  • Mixed ground pepper
  • Gluten free flour
  • 1 glass of full bodied red wine
  • 1 peeled diced parsnip
  • 2 large bay leaves
  • Sezchuan salt & pepper
  • Nutmeg

method

  • Put the leg/2 x shoulders of lamb in a shallow dish and pour over a few tablespoons of: red wine, soy sauce, worcester sauce and let stand for 20 mins.
  • Put the bay leaves on the bottom of a large (large enough for all the ingredients but as snug as possible fit) lidded oven dish (ideally a romertopf but any heavy oven dish would do) and scatter in all bar-a-few of the garlic cloves and the chopped parsnip.
  • Drain and put the leg/2 x shoulders of lamb on top of these, pierce the fat in a few places and insert the remaining garlic cloves.
  • Arrange the halved onions around the lamb, cut-side facing the meat (to keep moisture in) with the red onions at the top, white & shallots at the bottom (because the red caramelise instead of burning).
  • Scatter over the meat: a pinch of sezchuan salt & pepper, a large tablespoon of mixed ground pepper, a gentle grind of nutmeg (pinch), a pinch of Marigold stock. Over this (but trying not to wash it all off) add a teaspoon of soy sauce, a teaspoon of worcester sauce and a teaspoon of red wine.
  • Put the lid on an oven roast at 150C for 1 hour, remove, baste (both the meat and onions) lightly in the juices, add another pinch of sezchuan salt & pepper and return to the oven at 200C for 30 mins.
  • Reduce heat to 150C and cook for further 2 hours. That is 3.5 hours cooking.
  • Next, heat the remainder of the glass of red wine in a pan until starting to simmer, again lightly baste the meat in it's juices and stir the onions before removing a few ladle fulls of the juices and adding to the red wine.
  • Stir in two tablespoons of gluten free flour and mix thoroughly until a thick, lump-free gloop. Add a touch of the marigold stock, ground pepper and spoon back into the sauces in the meat pan.
  • Sprinkle several large pinches of dried thyme over the meat.
  • Cook for a further 30 mins on 150C, turn off and let stand, covered for 15 mins.
  • Slice the meat into chunks in the pan, remove the bones, stir and serve.
  • Suggest serving with mashed/boiled/roasted potatoes and roast winter veg.

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