5 Hour leg of lamb with rosemary, shallots & garlic

  • Prep time
  • Cook time
  • Difficulty easy
5 Hour leg of lamb with rosemary, shallots & garlic

Ingredients

  • 2kg boneless leg or shoulder of lamb
  • 6 banana shallots peeled & cut in half
  • 1 tsp. corn flour mixed with a little cold water
  • 12 cloves garlic
  • 300 ml chicken stock
  • Splash good vinegar, red wine or sherry
  • 1 teaspoon tomato puree
  • Small bunch rosemary, leaves only
  • 2 bay leaf
  • olive oil to cook
  • sea salt to taste
  • Preheat the oven to 150°C/130°C fan/gas 2.
  • In a heavy based casserole dish colour the lamb in a little olive oil, remove & keep to one side then gently fry the shallots & garlic over a low heat to soften with a little colour.
  • Add the splash of vinegar & scrape the sediment from the base of the dish, then add the tomato & stock & bring to a simmer.
  • Place the lamb skin side up on top & scatter around the bay & rosemary.
  • Cover & transfer to the oven & cook for 5 hours basting occasionally as it cooks, removing the lid for the final 30 minutes,or until fork tender with a core temperature of 92°C, basting occasionally as it cooks.
  • Once cooked carefully remove the lamb then thicken the gravy with a little cornflour & skim away any oil that rises to the top.