There’s many things my family love. Food. Eating. Cooking. Talking about food. Eating more food. In fact I remember Mum’s exasperation when my sister Poppet would ask her what was for dinner, during breakfast. When Poppet and I moved to Newcastle/Sydney, it became more about the phone calls at 5.30 – 6pm asking for our favourite recipes, what ingredients we can substitute for those missing from the store, and what it means when meat turns weird colours in the frying pan! (Sorry and thank you Mum).
I actually rang Mum for one of my favourite recipes on Sunday. Before any family get together, Mum will always ask us to email any special food requests (the other son-in-law requests Melting Moments – you can find the recipe for these on Poppet’s blog, Morsels and Musings).
Afterward, I sent a text to my 6 hungover friends at 12.30pm on Sunday, announcing that dinner was in the oven. Reply text: “what are you cooking, an elephant?”. Not quite – just this amazing 7-Hour Lamb.
3 large cloves garlic, quartered
2 bouquet garnis (you’ll be able to find these in the herb section at Woolworths)
1 1/4 cup dry white wine
1 tablespoon olive oil
My first challenge – the lamb was too large to fit in the Le Cassoulet. My second challenge came later. There’s nothing like cooking a roast dinner for 6 to make you reassess the size of your oven.
Preheat the oven to 120 degrees. Time to prep the lamb!
Dry the anchovy fillets on baking paper and cut each fillet into thirds (don’t worry if you have non-anchovy loving friends. Three of 6 of my dinner guests hate anchovies, but couldn’t taste them in the lamb).
Make six incisions on either side of the lamb, and into each, insert an anchovy piece and a garlic quarter, then season with pepper and a small amount of salt.
Next, seal the lamb on all sides in a frying pan. When the lamb is a golden brown colour, place in a baking dish, along with the bouquet garnis, stock and wine.