Slow-cooked Sunday lamb Recipe

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Slow-cooked Sunday lamb

Roasted with garlic, sage, rosemary and sweet onions, this is a rich, fragrant dish that's perfect for winter. Serve with a glass of Nederburg shiraz.

Ingredients

2 kg leg of lamb

2-3 tablespoons olive oil

1-2 heads of garlic, halved across

15 ml Robertsons sage

15 ml Robertsons rosemary

200 g baby onions

250 ml beef or chicken stock

250 ml dry red wine

Soft brown sugar

Robertsons Salt and black pepper

Method

Trim any excess fat from lamb, season and brush with oil. Place garlic, sage, rosemary and onions in a casserole dish, just large enough to take the lamb. A cast iron casserole dish is ideal. Add lamb and pour over the stock, sugar and wine. Cover with a tight fitting lid or foil. Bake at 120°C for approximately 3- 4 hours or until meltingly tender. Remove lamb and keep warm while reducing cooking liquids on top of the stove to a saucy consistency. Carve and serve with Mediterranean beans or a side salad of rocket leaves.

Recipes and images courtesy of Robertsons.co.za.

Serve with a glass of Nederburg shiraz.