Pot Roast Lamb In Cider

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 9 ounces shallots
• 5 lbs leg of lamb, part-boned, whole
• 1 pint cider
• 7 tablespoons cider vinegar
• 4 sprigs fresh thyme
• 4 garlic cloves, halved

Recipe

• 1 preheat the oven to 325°f
• 2 place the shallots in a heatproof bowl and cover with boiling water. set aside for about 5 minutes until the skins soften, then drain.
• 3 place the lamb in a large casserole dish or small roasting tin and add the cider, vinegar, thyme and garlic.
• 4 peel the shallots, trimming off the ends but keeping them whole. add to the pot, season and cover with a lid or foil.
• 5 cook for about 4-4½ hours or until the meat is thoroughly cooked and very tender.
• 6 carefully lift the lamb onto a carving board, cover and rest in a warm place for 5-10 minutes.
• 7 strain the liquid then return to the pan and reduce for 5-6 minutes.
• 8 carve the lamb and serve with the shallots and gravy.