Slow Roasted Lamb with Balsamic & Garlic2014-09-22
- Servings : 5
- Prep Time : 15m
- Cook Time : 5:00 h
- Ready In : 5:15 h
A classic Sunday lunch.
- 3 kilo(s) large leg of lamb
- 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 solidified 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 and Garnish with the balsamic lemon wedges and fresh rosemary once carved.