750mlRed Wine (you can just use stock if you prefer)
1.5ltrChicken or Lamb Stock
Sea salt & Black Pepper
To slow cook your lamb, put it in a deep ovenproof dish or pan with a lid, punch a few holes in the skin to add in slivers of garlic and rosemary.
I put in a whole bottle of red wine, chicken stock to bring the liquid up to 3/4 of the way up the meat - a few extra cloves of garlic smashed and some rosemary and then put the lid or foil over tightly to seal and put in the oven at about 140 for a good 4 hours.
When you lift the meat out of the liquid it will be tender and almost falling off the bone.
You can drain and use the liquid to make a gravy/ sauce - reduce down and thicken.
Let your meat rest for a good half an hour
Heat your oven to around 210 degrees fan. When you are ready to serve put the lamb back in for around 10 minutes and keep an eye on it, as it will go crispy deep in colour on the outside - this is where the serious flavour is.
The inside will still be moist and fall apart.
For the potatoes see my roasted Jersey Royal recipe.
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less