Slow-roasted leg of lamb

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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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.



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