Gigot of lamb
Leg of lamb with garlic and rosemary pushed into the flesh. Roasted directly on the shelf over a big tray of thinly sliced seasoned potatoes.
Meat is lovely and flavoursome and the juices drip into the spuds. Pots go crispy on top and soft and moist underneath. It's what ovens were made for.
From Nigel Slater's Real Cooking - based on a very traditional French recipe Gigot of lamb a la boulangere (slow cooked in the residual heat of the baker's ovens after the bread had been cooked). Happy to post the recipe if you want it.
And am now just giving it 10 mins resting time, before carving.
All I can say is:-
'fook me, it's looking good'.
Enjoy your lunch, everybody.
Leg of lamb with garlic and rosemary pushed into the flesh. Roasted directly on the shelf over a big tray of thinly sliced seasoned potatoes.
Meat is lovely and flavoursome and the juices drip into the spuds. Pots go crispy on top and soft and moist underneath. It's what ovens were made for.
From Nigel Slater's Real Cooking - based on a very traditional French recipe Gigot of lamb a la boulangere (slow cooked in the residual heat of the baker's ovens after the bread had been cooked). Happy to post the recipe if you want it.
And am now just giving it 10 mins resting time, before carving.
All I can say is:-
'fook me, it's looking good'.
Enjoy your lunch, everybody.