Six Hour Slow Roast Leg of Lamb – Peter Bouchier
When slow-cooking a leg of lamb, we elevate the leg on a base of onions and garlic, which makes for more even cooking over the six hours. The garlic and onion lend their flavour to the stock and wine...
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Ingredients
- 2.5kg leg of lamb
- 2 tablespoons extra virgin olive oil
- 2 garlic heads, cut in half
- 2 onions, peeled and quartered
- Small bunch rosemary
- 3 cups beef stock
- 2 cups white wine
- 4 tablespoons plain flour
- Salt
- pepper
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