Slow Roast Leg Of Lamb With Wine

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 4 lbs leg of lamb
• 2 tablespoons plain flour
• salt and pepper
• 1 lb peeled small onion or 2 large sliced onions
• 4 garlic cloves, thinly sliced
• 1 cup dry wine
• 2 cups chicken stock
• 1 teaspoon dried rosemary or 3 -5 sprigs fresh rosemary
• 2 tablespoons red currant jelly

Recipe

• 1 preheat the oven to 325°f.
• 2 pour the oil into a large, sturdy roasting tin and set it over the stove top.
• 3 slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
• 4 season the lamb with salt and pepper then roll it in the flour.
• 5 brown the lamb all over in the hot oil for 5-10 minutes.
• 6 add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
• 7 add the garlic, wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
• 8 uncover and cook for another 1 1/2-2 hours, basting again at intervals.
• 9 take the lamb out of the tin and place on a large board to rest in a warm place.
• 10 if needed skim off and reduce the pan juices, mash up the onions a bit.
• 11 cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.