Pot Roasted Lamb in Ginger Beer
- 1 leg of lamb to fit in large casserole dish with a lid
- 1 bottle of ginger beer
- 1 large onion chopped roughly
- 2 garlic cloves
- 12 small chat potatoes (can do less but no more)
- 2-3 fresh mint sprigs
- chopped mint for garnish
- lemon rind
Stab the lamb and slide pieces of garlic into the holes.
Brown the lamb leg all over in the casserole on the boiling plate. Once browned, add onion, lemon rind and pour over bottle of ginger beer.
Once liquid is bubbling, place on the lid and put casserole into the baking oven for about an hour, then transfer to the simmer oven for up to another 2 hours or untiul the meat is soft and falls off the bone (this depends on the size of the lamb-you may need longer)
To serve, remove lamb and potatoes from the liquid and discard the mint sprigs.
Reduce the liquid by simmering on the simmer plate or thicken with cornflour