Since it's gotten snowy and cold here in London, after a brief visit to Sussex house-hunting yesterday, we opted to slow roast our Lamb joint this week. Unfortunately while I would normally opt for soaking in a delicious red wine stock our eating options were dramatically limited last week when I got braces.
You heard it right. I'm a 26-year-old with braces, albeit very discreet white/clear braces but none-the-less braces. Which means red wine is out, berries are out, curry is out. Basically anything rich in colour is out, so no red wine for me over the next 4-9 months.
So today when I thought about what to do with the lamb we decided to mix it up and drown it in white wine, vegetable stock, 6 cloves of garlic, rosemary and just a little soy sauce. I cooked it up high for the first 30-40 mins and then reduced it to 150 for 3 hours.The result - a sweet, tender joint that is not as heady as the red wine version. To make the most, pour the stocks onto a pan and hard boil for 5-7 mins. Turn down and add 1-2 tablespoons mixed with the same amount of water to make a thick, glistening gravy to accompany the meal. Delicious.
You heard it right. I'm a 26-year-old with braces, albeit very discreet white/clear braces but none-the-less braces. Which means red wine is out, berries are out, curry is out. Basically anything rich in colour is out, so no red wine for me over the next 4-9 months.
So today when I thought about what to do with the lamb we decided to mix it up and drown it in white wine, vegetable stock, 6 cloves of garlic, rosemary and just a little soy sauce. I cooked it up high for the first 30-40 mins and then reduced it to 150 for 3 hours.The result - a sweet, tender joint that is not as heady as the red wine version. To make the most, pour the stocks onto a pan and hard boil for 5-7 mins. Turn down and add 1-2 tablespoons mixed with the same amount of water to make a thick, glistening gravy to accompany the meal. Delicious.
