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  • Festive, Main Dishes, Recipes

    Delectable Slow-Roasted Leg of Lamb

    Add this fabulous main to your Christmas menu

    29 November 2014

    Serves 6-8
    Preparation Time 5 minutes plus standing time
    Cooking Time 3-4 hours
    Oven Temperature 140°C

    • 1 leg of lamb
    • olive oil
    • Italian spice rub
    • 200ml dry white wine
    • 250ml prepared lamb stock
    • 2-3 heads of garlic
    • 10 baby onions
    • 1 punnet baby tomatoes

    1 Rub the leg of lamb with olive oil and then sprinkle liberally with Italian spice rub. Set aside for an hour or longer.

    2 Place the leg into a greased roasting tin. Add the wine and the stock and cover with foil. Roast in a preheated oven for 11⁄2 to 21⁄2 hours, depending on the size of the leg of lamb.

    3 Uncover and add the garlic, onions and tomatoes. Return to the oven and roast for a further 11⁄2 to 2 hours, or until the onions are tender. Remove from the oven and leave to rest for 15 minutes before carving with a sharp knife. The meat should pull apart and be very soft. Serve with the onions, garlic and the pan sauce on the side.

    Words and image: Ideas magazine

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