Slow Roasted Leg of Lamb

The beauty of a cold weekend is that it gives me a chance to make a big roast dinner on a Sunday. I rarely cook a family dinner on Sundays, so if it’s winter it’s the one day of the week when I try to make it special. Lamb is in season so why not make the most of it with my slow roast leg of lamb. Going to visit family today, so it’s a easy way to pack it in the basket with all other goodies. I normally put it in the oven around 8 o’clock in the evening and if the aroma does not bother your family during the night, it’s a winner! YUMMY!

Ingredients:

 Leg of lamb

 5 cloves

 Salt and Pepper

 6 Garlic cloves

 50 grams Cake flour

 4 Rosemary sprigs

 Tin Foil – heavy duty

 Olive Oil

 1 squeezed lemon

 For later: Potatoes and dried peaches.

Method:

Preheat oven to 100° C.

1. Add a large piece of foil in a roasting pan, add the 4 washed rosemary springs

2. Cut small notches in the leg and squeeze the garlic cloves in it.

3. Season well and stick in the few cloves in the leg on both sides.

4. Pour a little olive oil on the tin foil and rosemary springs.

5. Place the leg on the rosemary springs in the roasting pan. Pour the lemon juice over the leg, season again with salt and pepper.

6. Sprinkle the flour on the leg.

7. Fold the tin foil and ensure it is completely closed.

8. Place in the oven overnight.

9. Early in the morning you can arrange the vegetables around the thigh, and top it with gravy and fruit and let is rooster or another 1 to 2 hours.

Serve with vegetable of your choice and mint sauce

ENJOY! / EET LEKKER!

#legoflamb #lamb #meat