Slow Lamb

This is so easy. Just chuck it in…

…wrap it up…

…and after three hours at 150ºC, le voilà:

An adaptation from St Delia, who in turn adapts if from Kleftiko, this would be a no-brainer except for the fact that you need to get things going three hours in advance of eating. This is one of the recipes in her How to Cheat book, and it slightly misses the point, by adding unnecessary faffage. (The observant will also notice that Delia says, “wrap it in foil”, but her photo shows a more cunning two layer arrangement of baking parchment and then foil. Hmmm. Not sure it makes a difference.)

Here’s what I used to feed four.

  • 800g lamb neck fillets (this is a cheapish cut, and suited to slow cooking)
  • the juice of two lemons
  • a sprinkle of salt and pepper
  • a bunch of thyme (branches and all)
  • a whole head of garlic, the cloves separated and peeled – or more

Some key differences.

  1. Spread the branches of thyme across the bottom of the dish.
  2. Don’t bother slicing the garlic into slivers and inserting into the meat; it’ll take ages. Just peel them and chuck in with everything else. I pack the meat into a single layer, and pack the garlic cloves in between each piece.
  3. Once everything is in the dish and wrapped, you can leave it for a couple of hours at room temperature or overnight in the fridge without it coming to too much harm — unless your local “room temperature” is 35°C
  4. Don’t bother with the lemon zest and parsley faff. Foodies call this gremolata – I call it unneccesary.

Serve with couscous, I think.

You may want to spent some time out of the house whilst this is cooking, as the smell may drive you mad.


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