Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Twice cooked leg of lamb

Serves 6

Ingredients

1 spring leg of lamb
2 onions, finely chopped
2 carrots, finely chopped
2 bulbs of garlic
2 cloves
1 tin chopped tomatoes
2 tsp grated ginger
2 bay leaves
Olive oil
2 tsp coriander seeds, crushed
1 bottle drinkable red wine
Salt and pepper
3 onions, halved

Method

• Place the lamb in a pot with a tight fitting lid. Add the carrots, onions, cloves, garlic, bay leaves, coriander seeds, tinned tomatoes and red wine. Pour over enough cold water to just cover the lamb. Add the parsley and ginger.
• Add a tsp of salt and some cracker black pepper.
• Bring to the boil and then simmer for 1 hour.
• Preheat oven 200C/400F/Gas 6.
• Arrange the halved onions on a roasting tin. Remove the lamb from the cooking liquor. Place the lamb on top of the onions and drizzle with olive oil. Roast for 45-60 minutes depending on the size of the leg.