Who in the world would miss roasted lamb in spring? Not me. Though I’m not a big fan of lamb, season is season.
I won’t lie that I cooked that, my husband did. He is way to stronger with meat than I am. Especially with lamb. He can make it nicely brown and full of flavour. And he can make that meat fall apart under the fork.
So what we are cooking today is the slow roast lamb leg with bulgar wheat, shalots and white wine.
Recipe:
(serves 8, cooking time 6 hours)
1 lamb leg on a bone about 1,2-1,5 kg
2 tbsp olive oil
salt and pepper
6 garlic cloves
5-6 shallots
10 cherry tomatoes
6-8 sundried tomatoes
1 bouquet garni
rind of 1 lemon
300 ml white wine
150 ml dry vermouth
200 g uncooked bulgar wheat
Preheat the oven to 120°С.
Heat the oil in a frying pan. Rub the lamb leg with salt and pepper and fry in the pan until nicely brown all over.
Peel the garlic. Peel and half the shallots. Put the garlic, shallots, all tomatoes, herbs and lemon rind into a roasting tray. Then place the lamb leg in centre. Mix wine and vermouth and pour over a the leg. Season with salt. Cover with foil and cook for 5 hours, checking from time to time.
Remove the tray from the oven, add the bulgar and a little water if needed. Cook for 1 more hour. Check the bulgar for spices, add some salt and pepper if needed. Put everything onto a serving dish, leg on top, serve while hot.
I know, 6 hours look like whole lot of time. And you don’t want to spend it in your kitchen, especially in spring then the weather seems to get warmer at last. But let me tell, you won’t need to. The cooking would barely need any interfere from you during the 5 hours. What we usually do – is we put it in the oven in the morning and go out for a walk, shopping etc for 5 hours. And when we’re back – we just add bulgar and in no time (spent putting the food shopped on the shelves and washing football after park) – the dinner is ready!
- 1 lamb leg on a bone about 1,2-1,5 kg
- 2 tbsp olive oil
- salt and pepper
- 6 garlic cloves
- 5-6 shallots
- 10 cherry tomatoes
- 6-8 sundried tomatoes
- 1 bouquet garni
- rind of 1 lemon
- 300 ml white wine
- 150 ml dry vermouth
- 200 g uncooked bulgar wheat
- Preheat the oven to 120°С.
- Heat the oil in a frying pan. Rub the lamb leg with salt and pepper and fry in the pan until nicely brown all over.
- Peel the garlic. Peel and half the shallots. Put the garlic, shallots, all tomatoes, herbs and lemon rind into a roasting tray. Then place the lamb leg in centre. Mix wine and vermouth and pour over a the leg. Season with salt. Cover with foil and cook for 5 hours, checking from time to time.
- Remove the tray from the oven, add the bulgar and a little water if needed. Cook for 1 more hour. Check the bulgar for spices, add some salt and pepper if needed. Put everything onto a serving dish, leg on top, serve while hot.
Середа молодец! 🙂