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Slow Roasted Lamb with Balsamic & Garlic


Recipe Info

  • 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


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.

Step 3

Bake for 3 hours. Turn the lamb and bake for a further 2 hours.

Step 4

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.

Step 5

Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon.

Step 6

Place the pan juices into a small saucepan and bring to the boil.

Step 7

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

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