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Slow Roast Lamb with Balsamic & Garlic

2014-09-19

Recipe Info

  • 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.

Ingredients

  • 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

Method

Step 1

Preheat oven to 140°C.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve the lamb with the pan juices. Garnish with the balsamic lemon wedges and fresh rosemary once carved.

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