Benview Farms Leg of Lamb – Bone In or boned and rolled
30 ml olive oil
3 cloves of Garlic – sliced in half
Salt and Pepper
Cut 6 slits, 2 cm long by 2 deep cm, into the lamb. Take 1 slice of garlic and a sprig of rosemary and fill the slit. Cover the lamb with olive oil and season well with salt and pepper.
Place in a preheated oven at 180 C and cook 1/2hr for every 500g – if the
lamb is 1kg cook for 1 hr for medium or longer to your liking.
If you have time turn the temperature down to 160 c and cook for an extra hour. The meat will start to fall apart.
Remove from the oven and cover with foil. Let the lamb rest for at least 5-10 minutes, and then carve.
Pair with your favorite seasonal veggies and mint
Preheat the oven to 160C fan-forced or 180C conventional.
Toss the lamb in the seasoned flour. Add a good splash of oil to a large ovenproof pot over medium heat. Shake any excess flour from the lamb and brown all over, seasoning a little as you go. Remove and set aside.
Tip the oil from the pan and wipe out with paper towel. Add a splash of oil, the onion, garlic and bay leaves, season, stir and cook for 15 minutes until sticky and caramelized.
Return the lamb to the pot with oregano, allspice, sugar and tomato paste and stir through. Add the white wine and bring to the boil. Add the stock and passata, bring to a simmer. Place in the oven for two hours.
Uncover and cook for an extra 30 minutes, or until the sauce has reduced a little and the meat is tender and coloring up the edges. Remove bones from the sauce. Serve with cooked greens, pasta and Chilli Gremolata and goats cheese.
Combine all the marinade ingredients together. In a container place the lamb and pour over the marinade. Leave for at least 2 hours or longer if you have time. Soak skewers in water to stop them burning during cooking. Thread meat onto skewers and cook on the grill or BBQ for 2 minutes each side.