Jamie's recipe for Braised five hour Lamb with wine, veg and all that from his book "The Return of the Naked Chef". I've cooked it: it's spectacular. Perhaps better for winter though. Posting it here just because food is part of the collection of things about which I wax lyrical.
This is a real hearty and trouble free dinner. There's barely any preparation, just a nice long cooking time which will reward you with the most tender meat and tasty sauce. Large legs of lamb are ideal for this dish as they benefit from slow cooking. If using a smaller leg of spring lamb then consider cooking for an hour less. Serves 6.
1 large leg of lamb
salt and feshy ground black pepper
6 rashers of thick streaky bacon
3 red onions peeled and quartered
3 cloves of garlic peeled and sliced
2 good handfuls of mixed fresh herbs, thyme, rosemary, bay
4 large potatoes peeled and cut into chunks
1 celariac peeled and cut into chunks
6 large carrots peeled and halved
3 parsnips scrubbed and halved
1 bottle white wine
Preheat the oven to 170C/325F/Gas 3.
In a large pot or a deep sided roasting tray, fry your well seasoned lamb in a couple of good lugs of olive oil until brown on all sides. Add the bacon, onions and garlic and continue to fry for 3 more minutes, throw in your herbs and veg. Pour in your wine plus an equivalent amount of water, bring to the boil and tightly cover with kitchen foil. Bake in the preheated oven for 5 hours until tender, seasoning the cooking liquor to taste. To serve, pull away a nice portion of meat, take a selection of veg and serve with some crusty bread to mop up the gravy.