Ok! as no Hawaiians 'appeared I went ahead..
D'Agneau du Memnon.
3-4klo lamb/mutton Leg
Baby potatoes
5 x lge Carrots
2 lge Onions
Bulb Garlic
2 x knuckles fresh Ginger
6 x cloves
750ml White wine any will do.
1 large fresh Banana leaf. (de-stem)
ground cumin/b.peppercorns/salt to taste/ground celery:
Dress & spice the leg.
Sweat off garlic and onions with the oil and butter, sear the joint 5-6 minutes either-side.
Cool joint, roughly dice the veg lay on leaf, place joint centrally, pour over pan contents & grate the ginger over, season.
Carefully wrap and tie like a parcel, place in shallow oven proof tray.
Marinade in fridge for a day.
Braise in very slow oven using all the White wine as basting.
4 hrs should suffice mine 5.5, I forgot.
Chuck some red-wine & lamb stock into base of pan whilst joint rests, reduce.
Serve with tossed green salad or garden peas.
Say it myself 10 out of 10, 2 of us ate the lot....enjoy....
PS: honey poured over the meat before wrapping is an afterthought, oh and creamed coconut....
