Paul's [recipe] Corner

From Ep 3 Food Trail Tasmania

1 Boned leg of lamb tied up
2 cloves of garlic cut into quarters
Salt and pepper
Olive oil

Stab lamb with a sharp knife and insert the slivers of garlic into the slits. Rub lamb with salt and pepper then seal in a hot pan with the olive oil. Brown on all sides then remove from pan.

1 onion sliced
2 cloves of garlic sliced finely
4 anchovie fillets
Olive oil
2 carrots diced
2 sticks of celery diced
650 mils of alcoholic apple cider ( I prefer sweet but you can use dry also)
250 mls of beef stock
1 can chopped tomatoes
½ cup each Black (kalamata) and green olive (Spanish queens with pip)
Rind of one orange
Juice of one orange
Fresh Thyme
250g button mushrooms
250g of green beans

Soften the onion garlic and anchovies in olive oil in the same pan as you browned the meat for several minutes – don’t burn them. Add carrots and celery and cook for 5 minutes to seal and colour a little. Put lamb back into the pan including any juices that have come from the lamb. Pour in Apple cider, beef stock, tomatoes, orange rind, orange juice and olives. Season with the thyme, salt and pepper and then bring to the boil.

When at boil turn off heat cover pan with lid or alfoil and place in an oven at around 160 – 170 and cook for around 1 and a ¼ hours. Remove lamb from oven and give a stir adding the mushrooms return to the oven for another 30 minutes. Add the beans and then return to the oven until cooked.

Serve on it’s own or with polenta or mashed potato/pumpkin. If the sauce is still a little watery you can remove the lamb and keep warm and then return the pan to the stove top and reduce the sauceo the desired consistency.