Slow roast my china

Prep: 10 mins, Cooking: 9 hrs
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Slow roast my china

By Denis Cassidy October 22 2009
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Ingredients (8)

60 ml wine — red
masala — roasted
fresh basil
3 lemons
lamb — leg
10 ml masala — roasted
fresh rosemary
6 garlic — cloves
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Method:

Make incisions into leg and insert garlic and rosemary. Rub masala over leg of lamb and scatter basil leaves over top. Switch on warming draw and cook for 9 hours. Every 2 hours inject lemon juice and red wine into lamb.  



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