Sunday, 23 September 2007

Seven Hour Saltbush Lamb

The dinner party was a great success on the food front. Here's the recipe for the lamb. It is really good - and I think it counts as "Aussie" tucker even without the shake of lemon myrtle. Saltbush is grown in places with salinity problems, and this flavour-infused meat is unique to Australia. I kept the flavourings minimal because of that, but this is a great method for regular lamb, too. I like to do it with lemon, garlic and oregano for a Greek touch. Stephanie Alexander has a similar recipe for a French style slow cooked lamb with haricot beans.

Seven Hour Saltbush Lamb
A large leg of saltbush lamb
5 cloves of garlic
olive oil
herbs (2 bay leaves, 3 large sprigs rosemary, 1/2 tsp dried lemon myrtle)
1 cup dry white wine

Brown lamb in the olive oil, in a frying pan. Transfer to crockpot, or a heavy casserole dish.
Deglaze pan with wine, pour over lamb. Throw in peeled garlic and herbs. Put on lid, and place in 120C oven - or run crockpot on low - for 7 hours. Lamb will come out meltingly tender, falling off the bones. Carve and place on serving platter. Serve reduced and strained juices on the side.

Notes: Turn it over once or twice during cooking if possible, and add a little stock or wine if it looks like drying out. I find the crockpot keeps it a lot moister than the oven. It's good to use the crockpot as then you have the oven free to make roast veggies.

Cooking today: Not much. I'm still not very well, and we still have plenty of stuff to use up. We'll eat out of the freezer this week, I think.

1 comment:

Tim Elwin said...

Love what you’ve done! looks delicious!!

have you ever tried this recipe with saltbush lamb? amazingly tender and enhsanced flavour! we sell Bultarra Saltbush Lamb via and the square cut shoulders, legs and shoulder racks are the most popular for slow roasting…