Degree of difficulty: Medium (if trying to do this with a half-pike turn with a triple twist at the end, degree of difficulty increases to “high”. Probability of injury increases to “very high”.)
Preparation Time: 25 mins
Cooking Time: 1 hour
1.5kg lamb leg or hind quarter of capretto
(Capretto is meat from very young, milk fed goats between 4 and 8 weeks of age.)
100gm pancetta or smoky bacon
18 button mushrooms
12 baby potatoes
12 pickling onions
12 cloves of garlic
2 cups dry white wine
Juice of 2 oranges
3tbs olive oil
Salt and pepper
Bouquet garni: sprig of rosemary, 3 sprigs of parsley and celery leaves – tied in a parcel
Heat 2 tbsps of oil in a large, heavy ovenproof casserole. Braise onions and potatoes.
Remove onions and potatoes and lightly saute mushrooms.
Remove mushrooms and fry lamb/capretto until golden.
Remove lamb/capretto and saute garlic and pancetta for 1 minute in remaining oil.
Pour in wine and orange juice. Allow to simmer for 1 minute.
Place lamb in centre of pot and arrange onions and potatoes around. Add bouquet garni. Season with salt and pepper.
Put lid on pot and place in a pre-heated oven at 190 C. and cook for forty minutes.
Return mushrooms to pot and cook for a further 20 minutes.
Remove meat, potatoes, onions and mushrooms. Discard bouquet garni.
Crush garlic and reduce sauce on cooktop.
Slice lamb or capretto and place on a platter. Arrange the onions, potatoes and mushrooms around the meat. Pour sauce over. Serve at table – or at muffet, or at couch in front of teevee.