threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Falling off through being really pïssed is too obvious, I wonder then...
Watch and learn, Stevens...
- Thread starter theclaud
- Start date
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Falling off through being really pïssed is too obvious, I wonder then...
And I suppose that crashing into wild garlic once may be regarded as unfortunate, but to do it twice begins to look like carelessness?
Ganymede
Veteran
- Location
- Rural Kent
You take a big old swathe of whole garlic leaves, maybe half a carrier-bagful, put them in a roasting pan and lay a shoulder of lamb on top, with a bit of salt and pepper. Pour over a glass of white wine and cover with foil. Cook in a low oven till the lamb is extremely tender (4+ hours). Retrieve the liquid and remove the fat. Liquidise the liquid and the garlic leaves together, season if needed, and use as sauce for the lamb. Simple, but very very good...
Aperitif
Meme bar
- Location
- ...I don't have much idea - really.
Good work, Claudine. All that Pee Stevens imagination stuff, put to rest once and for all.
He'll have to carry on riding the buses and dreaming...
He'll have to carry on riding the buses and dreaming...
Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
Alcoholism get's my vote .... or the lack of stabilisers .....
srw
It's a bit more complicated than that...
Yummy yummy yummy.
Unfortunately the little patch of wild garlic underneath our front hedge only runs to a small handful, not half a carrier bag, and my various perambulations in local woods haven't revealed a bigger patch.
Aperitif
Meme bar
- Location
- ...I don't have much idea - really.
subaqua
What’s the point
- Location
- Leytonstone
In the city they contain something you really don't want to cook with.
U
User482
Guest
Happily, masses of wild garlic grow in the woods around Bristol. Thanks for the tip TC, and time for a little mtb ride.
U
User482
Guest
Each to their own. I like to put slivers of garlic and rosemary into small incisions in the joint, which imparts a lovely flavour to the meat and the juices.
Anyway, channelling Stevens, here's the recipe for the slow-roast lamb I made last weekend, and could be made with wild garlic instead of the ordinary kind. No photos, of course...
Finely slice three onions and get them sweating slowly in butter. While they’re cooking, peel and finely slice 4 large baking potatoes (use a processor if you have one, it’s much quicker) and set aside.
Take a shoulder of lamb (bone in), and make incisions all over to insert slivers of garlic and rosemary leaves.
Put a layer of potatoes in the bottom of a large roasting tin, and alternately layer with the cooked onion until you finish everything up.
Pour chicken or lamb stock over the mixture until the liquid just comes up to the top. I needed about 800ml. Keep any spare for the gravy.
Use a large, heavy frying pan and brown the lamb all over on a high heat
Put a rack or trivet over the potato mixture, place the lamb on top, and roast at 120 ish for six to seven hours. The lamb should be very tender and the stock mostly evaporated. Put it on a serving plate to rest.
Pour off any spare lamb juices or stock (if it hasn't all evaporated) and reserve. Boil up a glass of red wine, add the juices and thicken slightly with beurre manie. I added some homemade grape ketchup. There’s your gravy.
While the lamb is resting, prepare the veg. I did creamed leeks, carrots, and kale blanched and stir-fried with streaky bacon.
Bonkers.
Chromatic
Legendary Member
- Location
- Gloucestershire
Yes, garlic with lamb is indeed bonkers.
U
User482
Guest
Mint sauce with lamb? Madness.
