Slow Cooked Leg of Lamb in Red Wine

For the garlic toast

1. Place the garlic cloves in a small saucepan, cover with water, and add a pinch of salt.

2. Bring to the boil and boil for 5 minutes.

3. Drain the garlic, return it to the pan with fresh water and salt, and boil for another 5 minutes to soften the sharpness.

4. Drain the garlic and place it in a mortar. Add a splash of olive oil and crush until it forms a paste.

5. Toast the bread slices until lightly browned.

6. Spread the garlic paste generously over the toasted bread slices.

   Just before serving, place the garlic toast briefly under the grill to warm the garlic and further crisp the bread.

For the dough seal

7. In a bowl, mix the flour and water together to form a firm dough.

8. Roll the dough on a work surface into a long, thin rope long enough to fit around the rim of your stockpot.

For the lamb stew

9. Pre-heat the oven to 250°F (120°C).

10. Place the pork rind into a small pot of boiling water and boil for 5 minutes to blanch.

11. Drain the pork rind through a sieve and set aside.

12. In a large heavy-bottomed stockpot or Dutch oven, place the lamb chunks.

13. Add the peeled garlic cloves, chopped onion, tomato, coarse black pepper, bouquet garni, and pouring in the red wine to cover the ingredients.

14. Stir thoroughly and leave to marinate for 1 to 2 hours.

    Then 60 min of waiting

15. Add the blanched pork rind, chopped bacon, and beef stock to the pot, then stir to combine.

16. Place the stockpot on the stovetop over medium heat and bring to a simmer.

17. Remove from heat and press the prepared rope of dough along the entire top rim of the pot.

18. Press the lid tightly onto the dough to create an airtight seal.

19. Bake in the preheated oven for 2 hours and 30 minutes.

    Then 150 min of waiting

20. Remove from the oven, break open the dough seal with a utensil, remove the lid, discard the bouquet garni, and serve hot topped with chopped parsley alongside the garlic toast.