Slow Cooked Lamb

2 kg Leg of Lamb
2 – 3 tablespoons Olive Oil
1 – 2 Heads of Garlic halved across
200 g Baby Onions
250 ml Beef or Chicken Stock
250 ml Dry Red Wine
½ cup Brown Sugar
15 ml Robertsons Sage
15 ml Robertsons Rosemary
Robertsons Atlantic Sea Salt
Robertsons Black Pepper

Trim any excess fat from lamb, season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper and brush with oil. Place garlic, Robertsons Sage, Robertsons Rosemary and onions in a casserole dish, just large enough to take the lamb. A cast iron casserole dish is ideal. Add lamb and pour over the stock, sugar and wine. Cover with a tight fitting lid or foil. Bake at 120°C for approximately 3- 4 hours or until meltingly tender. Remove lamb and keep warm while reducing cooking liquids on top of the stove to a saucy consistency. Carve and serve with Mediterranean beans or a side salad of rocket leaves.

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