Amazing Slow-Roast Leg Of Lamb In Wine!!!
-2 tbsp olive oil
-1 leg of lamb, about 2kg (4 ½ lb)
-2 tbsp plain flour
-2 onions, peeled and thinly sliced
-4 garlic cloves, peeled and thinly sliced
4 rosemary sprigs
2 x 75cl bottles dry white wine, or 1 bottle plus 750 ml (1 ¼ pints) lamb stock
2 tbsp redcurrant jelly
Sea salt and pepper
Preheat the oven to 170 o C (fan oven 150o C), gas mark 3. Pour the olive oil into a large, sturdy roasting tin and set it on the hob to heat. Season the lamb, then roll it in the flour. Brown the lamb in the hot oil for 5-10 min.
Add the onions and cook for a further 5-10 min, turning the lamb and stirring the onions, until both are nicely browned. Add the garlic, rosemary, white wine (and stock if using) and redcurrant jelly. Bring to a simmer.
Transfer to the oven and cook for 3-3 ½ hours, basting the lamb now and again with the liquor. There should be a good quantity of liquor left in the bottom of the tin to serve with the lamb, if you feel it is getting too dry, just cover with foil.
Take the lamb out of the tin, place on a large warm platter and set aside to rest in a warm place. Meanwhile, put the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid if there is a lot, to make a tasty gravy.
Cut the lamb into thick slices-you’ll find the meat falls away from the bone so you may end up with more chunks than slices. Serve with roasted potatoes and the wine gravy.
With this recipe cheers with dark wine.
Slow-cooking a leg of lamb in wine ensures it is meltingly tender and juicy. Rosemary adds flavor and fragrance and is balanced by a touch of sweetness from redcurrant jelly.