Four-Hour Lamb

Name: Four-Hour Lamb
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 900 ml (1½ pints) Chicken Stock or alternative; 65 g (2½ oz) butter; Cooking oil; Fresh thyme sprig; 2 onions, diced; 1 leg of lamb; 2–3 carrots, diced; 2–3 celery sticks, diced; 1 bay leaf; 1 bottle of white wine; 100 g (4 oz) garlic, tied in muslin; Salt and pepper; 1 leek, diced

Preparation info

Serves
8

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

I’m sure you all know by now how much I love slow-cooking methods. Waiting 4 hours for this leg of lamb is worth every minute!

Pierre Koffman, one of the most talented and famous chefs in the UK and Europe, featured this recipe (or one very similar) in one of his books. I tried it, loved it and now I’m just passing it on. It’s that good.

This recipes uses a leg of lamb, which will feed eight people generously.