Slow-cooked leg of lamb

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 1.5 kg leg of lamb
  • sea salt and freshly ground black pepper
  • 45 ml olive oil
  • 4 large carrots, sliced and quartered
  • 12 baby onions
  • 8 whole garlic cloves
  • 3 cinnamon sticks
  • 4 large sprigs of fresh rosemary
  • 60 ml balsamic vinegar
  • 375 ml red wine
  • 4 ripe tomatoes, quartered
  • cheesy polenta, to serve


Season lamb with sea salt and freshly ground black pepper.
Heat a thick-bottomed casserole, add oil, brown meat on all sides and remove from the pan.
Add carrots, onions, garlic, cinnamon and rosemary, and sweat them until softened.
Add balsamic vinegar and reduce to a syrup.
Pour in red wine and simmer for 2 minutes.
Add tomatoes. Shake the pan and return the lamb to it.
Bring to the boil, put on the lid and simmer for 2 1/2 hours.
Taste and adjust seasoning.
Serve with cheesy polenta to soak up the yummy juices.

Read more on: sauté  |  lamb


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