It wasn’t every night that we went out while Big Bro was down. One of the meals I made was my slow-cooked leg of lamb, and this time I decided to write down the recipe as I’m sure BB would like it, as would the readers of this site. Served with a crusty sourdough baguette drizzled with extra virgin olive oil and a few leaves, it was all about the meat. No veg required, unless you really need them.

slow cooked lamb, Spanish style

serves 4

• 1 kg lamb leg, with bone, cut in two
• rosemary sprigs
• 12 cloves of garlic, 2 cut into slivers
• 3-4 bay leaves
• 1 onion, chopped
• 1 chorizo sausage, sliced thickly
• 1/3 cup verjuice*
• 1/2 cup red wine
• 1 cup stock
• 1/2 cup olives, cut in half
• 1/2 cup cherry tomatoes, sliced in half
• 1 tsp whole black peppercorns
• good pinch of chilli flakes

Preheat oven to 130C.

Stab the lamb in several places and insert a sliver of garlic and short spear of rosemary.  Drizzle with extra virgin olive oil, sea salt flakes and freshly ground black pepper. Massage well.

Heat a pan over high flame and sear the meat on all sides until caramelised. Remove and place in and oven-proof pot with lid.

Using the pan you just browned the meat in, drizzle some olive oil, add the onion and remaining garlic (squashed using the side of your knife) and saute until soft.  Add the chorizo, bay leaves and peppercorns and cook for a further 1-2 minutes.  Add the verjuice, red wine and stock, tomatoes, olives and chilli.  Bring to the boil and let simmer for 1 minute. Pour this over the meat.  Cover and cook at 130C for four hours, turning every hour to keep the meat moist.