Tuesday, September 9, 2014

Slow Roasted Leg of Lamb

Heat oven 100C.  Brown leg of lamb in oil on all sides - place garlic slivers in to flesh. Season with salt and pepper, paprika, herbs or choice - eg thyme or rosemary.  Throw in vegetables of choice, 1/4 cup wine, 1/4 of stock and put in oven to bake for 7 hrs, turning twice. When cooked transfer meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasonings and serve alongside the lamb.

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