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.
After 4 hours, remove the lamb which will now be very tender. Leave to rest. Strain and reduce the liquor by half or more. Taste the stock for strength: a really good, strong stock will give a better finish to the sauce. About
© 1997 Gary Rhodes. All rights reserved.