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Archive for the category “Cook”

Roast leg of Lamb, this one was for easter.



This Recipe for roast leg of lamb isn’t quick, but its so good, all the fat renders out over the cooking time, leaving just meat that pulls apart and the bones pull out perfectly cleanly.


Leg of Lamb, the one pictured was around 2.5kg, bone in.

2 heads of garlic

100ml olive oil

1 lemon

1 bunch rosemary and thyme

A few mint leaves

pinch of saffron

200ml white wine

200ml stock of choice (I mixed chicken and veg)

Salt and pepper


The Marinade: I left the lamb in this over night..

Take half the garlic, rosemary, thyme, the mint leaves and saffron, along with the juice and zest of the lemon and the oil and blitz together in a mini food processor. Blend until u have almost a paste and smear all over the lamb, making sure you really work it in well. cover and put into the refrigerator over night.

Now this is going to be in the oven for a long time so start early if its for lunch! In all your looking at about 7 hours.

Pre-Heat oven to 180 Degrees C

Take the other half of the garlic, rosemary and thyme, stab holes into the meat and stick a few sprigs/cloves into these holes, and the rest use as a trivet for the meat. Put the White wine and stock into the pan & season the Lamb well.Then Put the Lamb in the hot oven.

After 30 mins take the lamb out and drop the temp. to 130, Take a sheet of parchment paper slightly bigger than the pan and scrunch it up under the tap so it’s wet (this will make it soft). Then cover the lamb with this so its like a blanket, follow this with a couple of very tight layers of foil, so no steam can get out. Return the lamb to the oven for 6 hours.

After 5 and a half hours take the foil and parchment off and turn the oven up to 180.

During the cooking, DON’T PEAK AT THE LAMB, You will let all the steam out.

Then when you remove the Lamb let it rest for at least 45 minutes, you can remove the juices for the gravy once its out, just ensure u recover well.


I simply strained the juices into a sauce pan, reduced it by half and then added about 100ml of red wine and 60 ml of port and a tablespoon of quince jelly (a cranberry would work fine) . This makes a very rich sauce that you don’t need a huge amount of.



Sous Vide Supreme


The Sous Vide supreme is a domestic version of the water bath cooking techniques that Heston champions and Great British Menu chefs are using in seeming every dish they carefully and precisely create.

I am in love with my Sous Vide and use it so much more than i expected to when i impulsively sent £250 to someone on the internet after thinking i must have one of these. Which happens probably too often when it comes to any kitchen gadgets i come across, use it twice and forget all about it.

The basic principle of the Sous Vide is you cook whatever you have vacuum packed at the exact temperature that you want the internal temperature to be. This means it is impossible to over cook something, your steak can be in for one hour or 10 hours if the temperature is 54.4 degrees it will come out medium rare. The other benefit is that once you have cooked something, as long as it is cooled and frozen in the sealed bag will be good for six months in the freezer.

This isn’t a quick way to cook, but the results are incredible. The longer something is in the more the proteins will break down however so please don’t put a fillet steak in for 10 hours!

 I will add some of my go to recipes that I keep going back in the future.

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