Slow cooked spiced lamb

I found this little book at a local charity shop. I love bistro cooking in France, the focus is always on local produce, which is why it’s so often fresh and full of flavour. I thought the book would be a great way to learn some new French influenced recipes for the chambre d’hôte.

I fancied doing something different for our guests arriving on Thursday. They had stayed with us a few times and I wanted something different to cook them, so I decided to chose a spicy, slow cooked lamb recipe.

I translated it into my notebook, so it made it easier on the day. Unfortunately I couldn’t get any ‘souris d’agneau’ (lamb shank) so I used a cut from the leg instead. It was deliciously tender and full of flavour, and I served it with a roasted tomato and shallot pilaf rice.

I’m glad to say It went down very well, so we will no doubt do it again.