Slow Roasted Lamb Leg With Potatoes and Olives
Do Sunday dinner right this week, with an exceptional recipe on Slow roasted lamb!
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Cooking tools:
- Roasting pan
- Carving knife
- Oven
- Paring knife
- Chef's knife
- Cutting board
- Parchment paper
- Aluminum foil
Ingredients
- 2.6kg lamb leg
- 6 sprigs rosemary (cut into 1cm pieces)
- 4 cloves garlic (peeled and thinly sliced)
- 3 red onions (cut into wedges)
- 350ml SEGGIANO Balsamic Vinegar
- 300ml chicken stock
- 1 x 400g can of chopped tomatoes
- 750g baby potatoes (chopped and par boiled)
- 1 x 580g jar SEGGIANO Bella Di Cerignola olives (drained)
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