| onion, carrot, celery |
slice, blanche |
Lay vegetables in casserole, put lamb on top, add stock and whiskey to come 2/3 of the way up the meat. Cover, cook in moderately slow oven 2 hours or until tender. |
Stand liquor 10 minutes, skim off fat, strain, boil to reduce by half, season |
Heat gently before serving, serve separately |
| 250ml lamb stock |
|
| 1/2 miniature bottle whiskey |
|
| 1 shoulder of spring lamb |
|
bone, trim, tie neatly with cotton string |
Set lamb aside to cool |
Wrap lamb in bacon |
Roll dough out thin enough, wrap meat. Brush with eggwash, sprinkle with seeds. Bake 15 minutes in hot oven, then reduce to moderately slow for 40 minutes until bread is cooked and lamb is heated through. |
| 2 tablespoons oil |
|
Heat oil in heavy casserole, seal lamb, remove from casserole |
| 10 thin rashers rindless streaky bacon |
|
| buttermilk dough |
| 225g strong white flour |
|
sift |
Mix well, knead to a smooth elastic dough. Add more flour or liquid if necessary. |
| 1/2 teaspoon salt |
|
mix thoroughly |
| 3.5g dried yeast |
| 50ml water |
boiling |
Blend to a tepid mixture |
| 1 tablespoon oil |
|
| 100ml buttermilk |
|
| finish |
| egg |
beat lightly |
| water |
| poppy seeds |
|
| sesame seeds |
|
|