In light of the sunny bank holiday approaching  and with BBQ week commencing on Monday 29th May here’s a wonderfully tender and tasty recipe courtesy of DarbyMade perfect for outdoor garden hobs; Slow Cooked Lamb in Red Wine.

Half shoulder of lamb boned and rolled

2 – 3 sprigs of rosemary

1 large or 2-3 small cloves of garlic

1 large glass of red wine

Sea salt to taste

1 table spoon of oil

1 tsp mint jelly

1 tsp damson jelly

Prepare the lamb by tucking slivers of garlic into the meat. Salt the meat to taste.

Heat the cast iron bowl on the kitchen hob and add the table spoon of oil and brown the meat all over.

Pour over the red wine and add the rosemary sprigs.

Bring the wine to boil. Put on the lid and transfer to the garden hob.

Leave to cook for 4-5 hours.

Remove the meat and cover loosely with foil and keep warm.

Add the two jellies to the sauce on the kitchen hob and dissolve.

Boil vigorously to reduce by to half and achieve a nice glossy sauce.

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