Slow Roast Lamb with Balsamic & Garlic2014-09-19
- Servings : 6
- Prep Time : 10m
- Cook Time : 5:30 h
- Ready In : 5:40 h
This roast lamb recipe is the classic Sunday lunch and is perfect for Easter.
- 1 large leg of lamb, about 3kg
- 1 cup(s) balsamic vinegar
- 3 cup(s) chicken stock
- 6 sprigs rosemary
- 8 cloves garlic
- 2 tablespoon(s) brown sugar
- 1 large peach, sliced in 4 wedges
Preheat oven to 140°C.
Place the lamb, vinegar, stock, rosemary, garlic, sugar and peach wedges in a deep baking dish and cover with a tight-fitting lid. Bake for 3 hours.
Turn the lamb and bake for a further 2 hours. Remove the lid, increase temperature to 180°C and bake for 30 minutes or until the lamb has browned.
Remove lamb from the pan and keep warm. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidi ed fat with a slotted spoon. Place the pan juices into a small saucepan and bring to the boil.
Serve the lamb with the pan juices. Garnish with the balsamic lemon wedges and fresh rosemary once carved.