Onion Soup, Part 7- side of lamb

DPP_90

I was thinking of making some sticky honey rosemary lamb ribs with the ribs of this side of lamb, but then I decided that was not a good idea because then I would eat the . So instead I trimmed the fat off the bones and put them in the stock pot to make this beautiful onion soup
Lamb ribs
3 sprigs Thyme
2 Bay leaf
½ cup onion ends
Pepper
Salt
½ cup celery leaf
2 cloves garlic
1 Carrot
8 Onions
teaspoon butter
2 tablespoons brown sugar
Trim all the fat from the bones and brown in a hot pan on all sides. Put them in the slow cooker with the thyme, bay leaf, onion ends, pinch of salt and pepper, celery, garlic and carrot and 2 litres of water cook on high for 6 hours. Strain and refrigerate the stock so the fat settles on top, discard the fat.
Slice the onions and fry in hot pot for 5 minutes, add the stock and continue to cook for a further 15 minutes, season with salt and pepper and serve.

DPP_92

Roast lamb, roast vegetables and pan gravy, part 6-side of lamb

 

This is the 6th meal from the side of lamb I got some carrots, parsnips, zucchini rosemary and garlic from my garden.

Lamb leg
4 sprigs rosemary
3 cloves garlic
1 wedge preserved lemon

2 tablespoons plain flour
3 cups beef stock
1 tablespoon chutney or plum sauce etc

Salt and pepper

6 cups Vegetables to roast such as pumpkin, parsnip, carrot, beetroot, onion, zucchini, sweet potato and potato

Make small cuts in the lamb and  insert rosemary, garlic and lemon. Pre-eat the oven to 180 C . Put the lamb in a baking dish and cook for 1 hour. Peel and cut vegetables into 3 cm pieces .

 

Take the lamb out and put in on a rack, put the vegetable in the baking tray and the lamb back on top and bake for a further 30 minutes. Now the lamb should be ready(for medium rare to medium) to come out and wrapped in foil to rest while the vegetables  finish cooking for about 10 minutes.

To make the gravy take the vegies out of the tray, put the tray on the hot plate on low heat and put the flour in, cook this to it is brown then add stock and chutney and season with salt and pepper and cook for about 10 minutes.