Ever since I had a slow cooked lamb dish in Madrid some years ago, I have searched high and low for the recipe. This one is as close as it gets.
This truly divine way of cooking lamb is well worth using your chicken stock for and is so easy once you have turfed it into the oven.
Ingredients:
A leg of lamb with fat trimmed well from top of the bone (- ask the butcher for the extra bit of bone from the top of the leg is possible)
1/4 teaspoon of salt chilli mix (ration 4:1 salt:chilli)
3 tablespoons of olive oil
3 cloves of garlic
3-4 cups of chicken stock
Oven temp 350 F or 180 C
You will need a pot with a cover which can be used on the stove top as well as in the oven.
Brown the lamb on all sides in the olive oil (about 10 mins)
Remove from pot and massage in the salt chilli mix. Return to the pot and add the chicken stock and garlic cloves. Bring to a simmer and transfer the pot with cover to the preheated oven. Turn the meat every 30 mins - esp for first couple of hours - less important in last hour or so. Check in 4 hours - as it may be close to done by then in which case just turn off the oven and leave it to sit till you are ready to serve.
Mashed potato allows you to soak up all the stock soup.
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