I had my first dinner party in my new house last weekend and I discovered I cannot fit seven adults and two children comfortably around my table, we squeezed in and it was fun and slightly chaotic but I am going to have to accept that my lovely wee house is exactly that, wee, and adjust my hosting activities accordingly.
What I do love is my new kitchen, there is loads of counter space and an oven that is wider than 50 inches so I can fit a proper roasting tray in there. My old kitchen had two sockets, this one has an embarrassment of electrical outlets so I can plug in all my appliances and still have somewhere to plug in my stereo and having music in the kitchen while I cook is something I have missed for a very long time.
As I knew things would be quite tight I planned a meal that could be eaten buffet style if fitting around the dining table proved completely impossible. Leafing through some cookbooks I stopped at the Eight Hour Lamb from What Katie Ate, an absolutely beautiful book from an Irish woman living the dream in Australia.
As people were coming for an early dinner and I knew I wasn’t going to get up oat the crack of dawn on a Bank Holiday Sunday to put lamb in the oven I used a separate recipe to cook the lamb but kept the dressing and feta from the original recipe. The result was a gorgeous shredded lamb, drizzled with a dressing so good I would it eat with a spoon from the jar all topped with some crumbled feta. Stick some lemon wedges in there and this was a meal that looked as good as it tasted.
1.5 kilo leg of lamb on the bone
2 heads of garlic cut in half
6 cloves of garlic, peeled and cut in half length ways
I onion cut in wedges
3-4 sprigs of rosemary
2 lemons, cut in wedges
1 cup of water
Preheat the oven to 220/ Gas 7/ 425 f
• Place the halved garlic heads, onion wedges and some of the rosemary in a large roasting tin
• Use a sharp knife to make slits in the fat on the leg of lamb and push in a slice of garlic and some of the chopped down sprigs of rosemary.
• Drizzle the lamb with a good glug of olive oil and pour the cup of water in to the tin. Sprikle the lamb with salt and put the tray in the oven
• Cook the lamb at 220 for twenty minutes and then turn over and cook for a further 20 minutes until nicely browned
• Reduce the oven temperature to 180/ Gas 4/ 325f andd the lemon wedges to the tin and cover the roasting tin with tinfoil.
• Cook the covered lamb for two and a half hours. Remove from the ooven and allow to rest, still covered for twenty minutes.
I large handful each of basil, parsley and mint
1 teaspoon of Dijon mustard
1 tablespoon of red wine vinegar ( the recipe called for sherry vinegar but that was not to be found in Tesco’s last weekend)
I tablespoon of capers ( rinsed if in salt)
3 anchovy fillets
Zest and juice of a lemon
125 ml of olive oil
• Shred the lamb and place on your serving platter, drizzle over a good amount of the dressing and sprinkle with some crumbled feta