Friday, October 12, 2012
Lamb roast (as big as your pot will hold) around 2.5 - 3kg
Freshly Ground Black Pepper
1/4 cup white wine
1 cup of chicken stock
6 shallots peeled and finely chopped
Bunch of Thyme
Lemon rind grated finely
1/4 cup of Maple Syrup
Preheat your oven to a slow temperature. Depending on your oven, between 130 and 150 degrees. Season the lamb well with salt and pepper. Heat your Le Creuset casserole dish or other oven proof dutch oven with the olive oil and brown the lamb on all sides.
Pour over the wine and stock, sprinkle with shallots, crushed garlic, grated lemon rind and thyme. Pour maple syrup all over the lamb. Season again. Cover and cook in the oven for 3 hours.
Remove from oven, baste and add more syrup if you like. Remove enough juices for a gravy.
Cook a further 2 or so hours. Remove from the oven and let it rest for at least 20 minutes whilst you make the gravy. The meat will fall from the bone. No need to carve!
. I always age my meat for 5 to 7 days and never freeze it!
. In Australia you can find Kosher salt from USA Foods. Otherwise, use regular salt.
. I use Rani brand black pepper.
. I make my own chicken stock. Nothing really compares.
. Kirkland maple syrup is the best.