In this video, I am out in the woods with my four legged companion Maggie to cook up an Easter feast of braised lamb in red wine. Sat on a grill over the campfire in my cast iron dutch oven, it cooks slowly ensuring the meat is lovely and tender, gently simmering away in a stock of red wine, garlic and rosemary. Absolutely delicious!
I hope you enjoy the video and thanks for watching!
Links
Petromax Ft4.5 Dutch Oven
www.petromax-shop.de/petromax...
TJM Metalworks Stainless Fire Grill
www.tjmmetalworks.co.uk/shop/...
Cadburys Cream Egg
www.cadbury.co.uk/products/ca...
Recipe
1/2 leg of lamb
Three medium potatoes, peeled and cut into chunks
A bunch of tiny carrots
Three shallots, peeled and halved
Three cloves garlic, peeled
A couple of sprigs of rosemary
Two lamb stock pots
200ml water
A very generous glug of plonk (red wine)
Oil
Salt and pepper for seasoning
Plain flour
Gravy granules
Dust the lamb with flour seasoned with salt and pepper
Brown the lamb in oil in your dutch oven (lid off)
Cut three slots deep into the lamb and push in the garlic cloves
Add the spuds, carrots, shallots, water, stock pots, wine and rosemary
Put the lid on and load on some coals
Cook over a gentle heat (coals) for about 11/2 hrs
Turn the dutch oven occasionally and check how things are going - adjust heat and coals as neckwear to keep a gentle simmer
Remove meat when it is cooked to your liking, remove veg and mix in gravy granules
Return to there heat and stir until the gravy thickens
Serve up and enjoy with the remaining wine (glass optional)
Contact me at:
simonablokeinthewoods@gmail.com
Or by mail at:
Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
UK
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Music
Mine would be yours - Birelli Snow
Future King of Heaven - Zachariah Hickman