Wednesday , October 27 2021

8 Hour Roast Leg of Lamb

By Jamie Archer 


1 whole leg of lamb (about 2-3 kgs)
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

Serves 6-8

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.

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