- Preheat oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
- Rub the lamb leg with a little olive oil and sea salt then roast until golden in a large casserole dish.
- Sauté the vegetables in a pan until caramelised around 5 minutes then pour in the wine and stock.
- Bring to the boil, thicken with a little cornflour mixed with cold water then pour over the lamb in the casserole dish, pop on a tight-fitting lid and place in the centre of the oven on 100°C for fan assisted or 120°C for ovens without a fan (gas ½).
- Cook for 7 hours.
- To finish the sauce, transfer the meat and vegetables to a serving dish, strain the sauce into a clean saucepan then boil the liquid to reduce by 50% until rich and glossy, check seasoning and pour over the lamb leaving half the sauce back to serve separately.
How To Cook Bordelaise Style Seven Hour Leg of Lamb
20 MINS
8 HOURS
easy
6
Recipe by
jeff baker
method
to serve:
- Tendergreen beans tossed in a little butter and steamed new potatoes.
