{"id":718,"date":"2013-12-15T08:33:40","date_gmt":"2013-12-14T21:33:40","guid":{"rendered":"http:\/\/blog.panicola.com\/?p=718"},"modified":"2013-12-15T08:33:54","modified_gmt":"2013-12-14T21:33:54","slug":"drews-7-hour-lamb","status":"publish","type":"post","link":"https:\/\/blog.panicola.com\/?p=718","title":{"rendered":"Drew&#8217;s 7 Hour Lamb"},"content":{"rendered":"<ul>\n<li>1 x 2-2.5 kg leg of lamb<\/li>\n<li>2 tbspn butter<\/li>\n<li>3 tbspn gin or brandy (I use gin)<\/li>\n<li>150 mls red wine<\/li>\n<li>150 mls lamb or chicken stock<\/li>\n<li>40 cloves of garlic (this is not a typo: forty cloves, over 3 quorms or heads\u00a0of garlic!)<\/li>\n<li>4 sprigs thyme<\/li>\n<\/ul>\n<p>Preheat (hah!) oven to 120?C. Boil a huge pot of water and plunge lamb into\u00a0it. When water re-boils, leave to simmer for 15 minutes then drain and pat\u00a0dry.<\/p>\n<p>Melt butter in a heavy pot or dutch oven with a lid that will easily contain\u00a0the lamb. Brown lamb on all sides, and then add gin or brandy and flambe.\u00a0When flames have died down, add wine, stock, garlic and thyme. Season with\u00a0salt and pepper and cover tightly with lid. Put in pre-heated oven for 7\u00a0hours, turning twice (once every 2hrs20mins?).<\/p>\n<p>Remove lamb very carefully (it is now very tender, falling off the bone)\u00a0and keep warm, then puree remaining contents of the baking dish and return\u00a0to the pan over medium to high heat. Reduce to sauce consistency (garlic\u00a0will help thicken), and serve in a gravy boat to be poured over lamb. I served\u00a0this with a salad and crusty bread, but the recipe recommends a mashed potato\u00a0accompaniment, which would be pretty fabulous too.<\/p>\n<p>Bon apetit.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 x 2-2.5 kg leg of lamb 2 tbspn butter 3 tbspn gin or brandy (I use gin) 150 mls red wine 150 mls lamb or chicken stock 40 cloves of garlic (this is not a typo: forty cloves, over 3 quorms or heads\u00a0of garlic!) 4 sprigs thyme Preheat (hah!) oven to 120?C. Boil a &hellip; <a href=\"https:\/\/blog.panicola.com\/?p=718\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Drew&#8217;s 7 Hour Lamb<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-718","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=718"}],"version-history":[{"count":2,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/718\/revisions"}],"predecessor-version":[{"id":720,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/718\/revisions\/720"}],"wp:attachment":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}