Sundays are always a day spend with family and friends, whether I’m working or not. A typical Sunday starts with our famous Bombay Gin and Tonic (with a dash of lime) around 11 o’clock.
Last Sunday I made my famous slowcooked Leg of Lamb with butterbeans, tomatoes and feta. Such an easy, simple recipe. I put the leg of lamb in the oven before I go to bed the previous night. Just seasoned it well with sea salt, pepper, thyme, balsamic, some brown sugar with a healty dash of good red wine. Put the oven on 140C in the oven for at least 6 – 8 hours.
Let it rest for a hour or so. The leg will fell of the bone, just shred it in chunky pieces. Keep the pan sauces, but the lamb back in the casserol. Add 2 tins of butter beans and 2 tins of tomato. Taste and season with salt, pepper and a teaspoon of brown sugar. Put back in oven for 30 min. Take out and crumble feta over – be generous with the feta!
Serve the lamb with Cous Cous, add some cumin and finely chopped red onion with the cumin for a Maroccan flavour. Make a fresh green salad. I prefer Cos cos and butter lettuce, with a lot of blue berries.