Slow-roasted leg of lamb

Recipe from: 24 November 2015
recipe, lamb, roast,festive

Ingredients 8
Servings 8
Time 5min + Standing time


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


Preheat the oven to 140°C.

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

Place the leg into a greased roasting tin. Add the wine and the stock and cover with foil. Roast in a preheated oven for 1½ to 2½ hours, depending on the size of the leg of lamb.

Uncover and add the garlic, onions and tomatoes. Return to the oven and roast for a further 1½ 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.

Image and text: Ideas magazine.

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Read more on: festive  |  recipe  |  roast  |  lamb

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