A Crooked Little Lamb Recipe

I recently read a copy of Warren Ellis's most excellent novel Crooked Little Vein. After it finished Warren listed a number of recipes, including this one for Lamb with a garlic, wine and rosemary sauce. Warren also suggests a sprinkling of pomegranate seeds over the top at the end. Not something I personally think is necessary. This dish meets my criteria for most excellent food, simple to prepare, a classic combination of ingredients and a tasty end product.

Ingredients
A joint of Lamb
A bulb of garlic (that wee plump thing composed of lots of cloves), cut in half across the middle.
A sprig of rosemary
A glass of White Wine (don't use a wine you wouldn't be happy to drink on its own)
Tinfoil (do not eat)

Preparation

• Pre-heat the oven to 190C

• Rip of about 3 feet of tin foil and fold in half. Repeat with a second strip and lay at right angles across the first. Like a modern day Robert Harbin, give it the old Origami Kung Fu and make a (hopefully) leak proof pocket of the foil.

• Add the bisected bulb of garlic, the glass of wine and rosemary.

Time to dust off the abacus, the next two items need a wee bit of math to work out what hits the oven first and when the second item goes in. Aim to have the sauce cooked at the same time your lamb has finished resting.

• Seal the pocket and whack into the oven for at least 1 1/2 hours.
  
• Roast the lamb for 30 minutes a lb (450g) and rest for 30 minutes (the Lamb that is not yourself).

• Slice the lamb and strain the sauce over the top.

Eat swilled down with the remainder of the wine (hic), then dig out an issue of Transmetropolitan to read.

Bon Apetite.