Succulent lamb

Name: Succulent lamb
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 kg lamb leg; 45.00 ml fresh chillies 573; 2.00 garlic whole head, halved; 2.00 baby onion sliced; 0.00 0 fresh rosemary sprigs; 250.00 ml stock beef; 250.00 ml wine dry red; 0.00 0 sea salt and freshly ground black pepper; 1.00 kg baby potatoes

8 servings Prep: 20 mins, Cooking: 7 hrs

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Lamb

By Food24 November 03 2009

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Ingredients (9)

2.00 kg	lamb — leg
45.00 ml	fresh chillies — 573
2.00	garlic — whole head, halved
2.00	baby onion — sliced
0.00 0	fresh rosemary — sprigs
250.00 ml	stock — beef
250.00 ml	wine — dry red
0.00 0	sea salt and freshly ground black pepper
1.00 kg	baby potatoes

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Method:

Preheat oven to 120 &degC.
Trim any excess fat from lamb, season and moisten with oil.
Place garlic, onions and rosemary in an oiled, heavy casserole just large enough to take the lamb.
Add lamb and pour over stock and wine.
Cover tightly with two sheets of oiled greaseproof paper, then with a tight-fitting lid.

Bake for 6 hours.
Add baby potatoes to meat and cook for a further hour, or until the meat is tender and virtually falling off the bone.