Four-hour Lamb

Page 109

| Course Type: Main Courses

(1 review)

Tags: meat low-carb

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I made some changes to this one: I used different vegetables (fennel and pepper) and I cooked it for 7 hours on 150C. I think the first change did not really make a difference (I'm not even sure the softening in butter makes any difference to the end result), and the second one might have made it even more delicious than the original. I did not bother putting the garlic in a bag, as it got really soft and disappeared into the sauce anyway.

I was lovely.

100 g of garlic is about two bulbs. It only gives a subtle hint of garlic though. Don't underestimate the amount of time you need to peel them.

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