Lamb with seasonal vegetables

The good old Scots way with a gigot (pronounce it jigott) which is just about exactly the way Véro is describing it but open up the oven and pour some beer (get an ale if you can or as close as) over at intervals to make a gravy but don't bother with the white wine and sugar.

If you can find a neep (swede if you like, I bought some in Intermarché today) to make clapshot - 2/3 potato, 1/3 swede with butter, salt and pepper to mash (no milk, but a little cream if you want to spoil them). Failing that, try celeriac mash, more or less same formula.

I'll be there, what time are you serving?

Or you could put honey & lemon slices & garlic & tagine herbs (mix by Ducros, round flat tin with see-through lid) & wrap it up with prunes in tinfoil & leave it to fester in a low oven for ages.

Try a shoulder of lamb on a bed of potatoes and onions, a la boulangere. Always dust the skin with seasoned flour. Cover the lamb with foil and slow bake in your oven for seven hours. Or more.

http://frenchfood.about.com/od/maindishes/r/Seven-Hour-Roast-Leg-Of-Lamb-Recipe.htm

http://www.saveur.com/article/Recipes/Seven-Hour-Leg-of-Lamb

http://www.nigella.com/recipes/view/seven-hour-leg-of-lamb-with-anchovy-and-garlic--1883

Any of these is divine, But you'd need to start NOW!

Hi - you could sprinkle salt pepper on the lamb, add minced garlic smeared over it, a bayleaf & bit of rosemary & then wrapit up tightly in tinfoil- stick it in the oven at 140 and forget about it for anything up to 3/3& a 1/2 hours.

Parboil the veg of your choice (turnips? carrots?)

(Or roast potatoes? Real purée?)

3/4 of an hour before you want to eat take it out of the oven, take off the tinfoil , pour off the juices, and turn the oven up to 180 or 200 depending on your oven, leave the lamb to brown & frizzle for 1/2 an hour.

Put the juices in a pan & reduce a bit, add a glass of wine & a pinch of brown sugar. Pour this over your parboiled veg in a big pan on a medium flame & let them get all shiny & sticky & cooked through.

Bob est ton oncle.

That sound good.

I like butterflying the lamb, stuffing it with herbs and garlic and then rolling it in aluminium and cooking it slowly (130°C for 4+ hours)