5 Hour leg of lamb with rosemary, shallots & garlic

Name: 5 Hour leg of lamb with rosemary, shallots & garlic
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
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

15 mins
5 hours
easy

Recipe by

Jeff Baker

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

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Introduction

A simple, traditional dish of fork-tender lamb in a beautiful rich & aromatic gravy. Pair with mashed potatoes or simple new season potatoes, seasonal greens & a splash of English mint sauce.

Method

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.