Slow-roasted leg of lamb

Name: Slow-roasted leg of lamb
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Yield: 8 servings
Cuisine: Classic
Ingredients: 1 lamb leg; olive oil; dried Italian seasoning; 200 ml wine dry white; 250 ml stock lamb; 2-3 garlic whole head; 10 baby onions; 1 baby tomatoes punnet

8 servings Prep: 5 mins, Cooking: 4 hrs

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By Food24 May 04 2015

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Ingredients (8)

1	lamb — leg
	olive oil
	dried Italian seasoning
200 ml	wine — dry white
250 ml	stock — lamb
2-3	garlic — whole head
10	baby onions
1	baby tomatoes — punnet

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Method:

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.