SLOW-ROASTED LAMB IN BREAD DOUGH | SA Garden and Home
Savor slow-roasted lamb in bread dough for a delicious and impressive dish. Perfect for special occasions or entertaining guests.
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Cooking tools:
- Roasting pan
- Chef's knife
- Stove
- Oven
- Aluminum foil
- Stand mixer
- Mixing bowl
- Plastic wrap
- Rolling pin
- Cutting board
- Baking sheet
- Measuring cup
- Measuring spoon
- Kitchen scale
- Whisk
- Refrigerator
- Serving platter
Ingredients
- 3 sprigs fresh rosemary
- 1,5–2kg leg of lamb
- 5 garlic cloves, quartered
- 1 lemon, cut in half
- 1 whole head garlic, cut in half
- olive oil
- salt
- ground black pepper
- For the glossy lamb and mint gravy:
- juices from the slow-cooked lamb
- 30ml flour
- 1 litre lamb stock or beef stock
- 30ml mint, chopped
- 725ml lukewarm water
- 15ml active dry yeast
- 15ml sugar
- 950g bread flour
- 15ml salt
- 120g unsalted butter, softened
- 450g caramelised onions
- 45ml grainy mustard
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