Serve this French-style leg of lamb, flavoured with fresh Rosemary and plenty of Garlic, for a special occasion.
2kg Leg of Lamb
4 Cloves of Garlic
4 Sprigs of fresh Rosemary
150ml Red Wine
2 Tablespoons Flour
275ml Lamb Stock
1. Heat the oven to 180˚C.
2. Cut the garlic into thick slivers.
3. Make small cuts all over the lamb with the point of a sharp knife and insert the slivers of garlic into the cuts.
4. Push some rosemary leaves into each cut, allowing them to stick out a little bit.
5. On the stove top, heat the oil in a large roasting tin.
6. Add the shallots and the rest of the rosemary and let this infuse the oil for about 2 minutes.
7. Stir in the wine and 150ml water.
8. Place the lamb upside down in the tin, cover with foil and cook for 1 hour.
9. Take the lamb out of the oven, turn it over and cook for another hour without the foil.
10. 15 Minutes before the end of cooking turn the oven up to 200˚C.
11. Remove the lamb from the oven, take out of the tin, cover with lightly with foil and let it rest.
12. Skim most of the fat off from the meat juice and put the tin on the hob over a low heat. Bring to the boil, scraping the bottom of the tin to incorporate any crusty bits.
13. Sprinkle in the flour and cook for 2 minutes, stirring constantly. Gradually pour in the stock and bring to the boil, Simmer for 4 minutes. or until the gravy thickens.
14. Serve at once with the lamb and the shallots.
Tips: Remember, if the wine is not good enough to drink, it’s not good enough to cook with.
Photo: R Duns