Sun. Sep 27th, 2020

Jenny Morris’ slow-baked lamb recipe

Jenny Morris French inspired lamb recipe helps bring the magic of France into your own home.

jenny morris slow baked lamb recipe - Jenny Morris’ slow-baked lamb recipe

Jenny Morris isn’t one to shy away from a challenge – and this recipe is worth every bit of preparation.

” For me, it all started with the French kitchen. The father of French cuisine, Georges-Auguste Escoffier, is my hero,” Jenny says. The chef adds that this dish is inspired by her love for two French staples. “I have eaten some of the best lamb and bread in the world in France so I decided to marry the two in one dish.”

Jenny Morris’ Slow-Baked Lamb In A Rosemary Dough Crust

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Recipe by Celebrity ChefsCourse: DinnerCuisine: FrenchDifficulty: Medium

Prep time

30

minutes

Cooking time

3

hours 

10

minutes

Total time

3

hours 

40

minutes

Ingredients – lamB

  • 2.5 – 3 kg leg of lamb, bone in

  • 3 cloves garlic, peeled and cut in half lengthwise

  • 4 sprigs fresh rosemary

  • Olive oil

  • 1 teaspoon salt

  • 1 teaspoon ground white pepper

  • 1 tablespoon ground cumin

  • Juice of 1 lemon

  • INGREDIENTS – DOUGH
  • 4 cups flour

  • 2 teaspoons salt

  • 4 teaspoons sugar

  • 10 g instant yeast

  • 4 tablespoons finely chopped rosemary

  • 450 ml lukewarm water

Method – LAMB

  • Make slits in the lamb and insert the garlic and rosemary into the slits.
  • Make a paste with olive oil, salt, pepper, ground cumin and lemon juice, rub all over the lamb.
  • Heat a large frying pan and sear the lamb all over, remove from the pan and cool.
  • Place the prepared leg of lamb onto the dough and enclose it by wrapping the dough around the lamb and pressing it together to seal.
  • Let the bone stick out.
  • If you wish you can decorate the wrapped lamb with dough off-cuts, fresh rosemary and half heads of garlic.
  • Place the lamb onto a baking tray and bake at 180°C for 20 min, then turn the oven down to 150°C and bake for 3 hours.
  • Take the lamb to the table and break it open, remove and carve.
  • METHOD – CRUST
  • Place the flour, salt, sugar, rosemary and yeast into the bowl of a food processor, attach the dough hook and, with the motor running slowly, add the water and knead the dough for 10 minutes or until the dough is smooth and elastic to the touch. 
  • Place the dough in an oiled bowl, cover and let it rise to twice its size.
  • Now punch the dough down and roll it out on a lightly floured surface.

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