02-20-2007, 03:06 AM
Ingredients :
1 x Leg of kid, weighing about 3lb
4 tbl Olive oil
Several cloves garlic, peeled and slivered
2 lrg Onions, peeled and thinly sliced
3 x Potatoes, peeled and thinly
(3 to 4) sliced
1 sprg or two of lavender, thyme or rosemary
Fresh parsley
Salt
Pepper
Glass of dry white wine
Watercress
Method :
Preheat the oven to 180C/gas 4. Insert the most of the garlic into the kid under the fat. Arrange the remainder of the garlic, potatoes and onion on the bottom of a well soaked chicken brick or ordinary ovenproof dish, casserole or roasting tin. Dust with flour.
Lay the meat on the top and add the herbs, season lightly and pour on the wine and olive oil. Put on the lid and cook for about 3 hours. Garnish with watercress.
1 x Leg of kid, weighing about 3lb
4 tbl Olive oil
Several cloves garlic, peeled and slivered
2 lrg Onions, peeled and thinly sliced
3 x Potatoes, peeled and thinly
(3 to 4) sliced
1 sprg or two of lavender, thyme or rosemary
Fresh parsley
Salt
Pepper
Glass of dry white wine
Watercress
Method :
Preheat the oven to 180C/gas 4. Insert the most of the garlic into the kid under the fat. Arrange the remainder of the garlic, potatoes and onion on the bottom of a well soaked chicken brick or ordinary ovenproof dish, casserole or roasting tin. Dust with flour.
Lay the meat on the top and add the herbs, season lightly and pour on the wine and olive oil. Put on the lid and cook for about 3 hours. Garnish with watercress.