Search inside this book

No other editions

Gary Rhodes' Fabulous Food

Four-hour Lamb

Page 109

| Course Type: Main Courses

(1 review)

Tags: meat low-carb

Single Review Display

23rd August 2011

wester from Soesterberg, Utr

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.

(0) comment (2) useful  

Login or register to add your own review of this recipe.