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Slow-Roast Leg of Lamb with White Wine Recipe

Ingredients

• A 4lb/ 2 kg leg of lamb
• 2 tbsp plain flour
• 2 onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 25 fl oz/75cl dry white wine
• 1 pint /600ml/ chicken stock
• 2 tbsp redcurrant jelly
• 2 tbsp olive oil
• Salt & pepper to season

How to prepare

1.    Preheat the oven to 170C/325F/Gas 3.

2.    Pour the oil into a large roasting tin and place it over the hob.

3.    Season the lamb, before rolling it in the flour, and then browning all over in the hot oil for 5 to 10 minutes.

4.    Add the onions and cook for an additional 5 to 10 minutes, turning the lamb and stirring the onions until they are both nicely browned.

5.    Add the garlic, redcurrant jelly, white wine, and stock, and bring to a simmer.

6.    Then place the lamb, and all the ingredients added thus far on the roasting tin, into the oven for 3-3½ hours, basting now and again with the liquor. There should be plenty of the wine and chicken stock left in the bottom of the tin to serve with the lamb, but if you feel it is getting too dry, then cover it with foil.

6.    Take the lamb out of the roasting tin and place on a large board to rest in a warm place. While the lamb is resting, return the tin to the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is enough, to make a gravy.

7.    Cut the lamb into thick slices and serve with creamy mash and the wine gravy.

Eat & enjoy,
MeatNoVeg!