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    Wendy's Kitchen Table

    Seven Hour Leg of Lamb

    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!!!!!!!!!

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