Feast Norfolk Magazine
By Jamie Archer
archersbutchers.com
INGREDIENTS
1 whole leg of lamb (about 2-3 kgs)
2tbsp of olive oil
5 shallots
10 garlic cloves, cut into wedges
2tbsp of olive oil
5 shallots
10 garlic cloves, cut into wedges
4 bay leaves
2 sprigs of rosemary
2 sprigs of thyme
whole bottle of red wine
2 sprigs of rosemary
2 sprigs of thyme
whole bottle of red wine
Serves 6-8
Method
Preheat the oven to 140°C.Heat the oil in a roasting tin, add the leg of lamb and brown on all sides over a high heat. Place the shallots, rosemary, garlic and thyme around the lamb. Pour in the red wine and cover with tin foil.
Roast in the oven for 7 hours then remove the foil, baste and then cook for a further 1 hour.
Remove from the oven and cover, let it rest while you make a sauce with the juice from the roasting tin
Recipe published in Feast, issue 15.
