Slow Roasted Lamb
- Serves:
- 4 - 6
- Preparation time:
- 15
- Cooking time:
- 4½ - 5 hrs
Ingredients
- 1.6-1.8kg New Zealand Lamb Leg, frozen
- 1 tbsp sunflower oil
- 1 medium onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- 600ml red wine
- 3 tbsp redcurrant or mint jelly
- 2-3 tbsp gravy granules
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 130C/300F/Gas 2. Heat the oil in a large frying pan and gently fry the onion, carrots and celery for 6-8 mins until slightly softened and pale golden brown. Spoon into a roasting tin. Unwrap lamb and place on top of the vegetables. Pour wine over. Season with a little black pepper.
2. Cover tin tightly with lightly oiled foil and cook for 4 - 4½ hours until very tender and falling from the bone. Don?t let the liquid boil dry. Top up with extra wine or stock as necessary. Remove from oven and put lamb on a plate. Transfer the wine and vegetables to a large jug. Rinse tin. Increase oven temperature to 200C/400F/Gas 6.
3. Return lamb to tin and cook for a further 30 minutes until golden brown. Allow cooking liquor to settle for 15 minutes then spoon off fat. Strain liquor into a saucepan, add redcurrant or mint jelly and bring to the boil.
4. Stir in gravy granules and cook for 1-2 minutes until thickened and smooth, stirring constantly. Season to taste. Serve tender pieces of roasted lamb with lots of rich wine gravy and seasonal vegetables.
