Wendy's Kitchen Table

Slow cooked, melt-in-the-mouth lamb that needs 7 hours in the oven/slow cooker but only takes 7 minutes to prepare. Great if you are entertaining guests as it allows you to spend time with your friends over a glass of wine instead of being stuck in the kitchen. 

INGREDIENTS
2-2.5kg leg of lamb
8 cloves garlic, peeled
pepper and salt
2 tablespoons olive oil
3 bay leaves
1 cup vegetable stock
1 cup dry white wine
fresh rosemary sprigs

METHOD
Preheat oven to 120˚C/100˚C fan-forced.
Wit a sharp knife cut deep incisions into the lamb, in each cut place one clove of garlic and some rosemary.
Grind pepper and rub salt over the lamb. In a heavy based pan heat olive oil and brown the lamb all over to seal in the juices. Place in a tight casserole dish, pour over stock and wine, and throw in extra rosemary, and the bay leaves. Put on lid (making sure it is a tight seal) and place in oven for 7 hours. Lamb will come out of oven falling off the bone, place on a serving platter. Serve juices in a sauce- boat or serve with mint oil.

MINT OIL
In a blender or food processor blend 1 large handful of fresh mint with a pinch each of sugar and salt. Blitz until smooth. Slowly add 2 tablespoons of red wine vinegar and 6 tablespoons of good quality olive oil-blending as you add.
Drizzle over lamb and roast vegetables. YUM!!!!!!!!!