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    Seven Hour Leg of Lamb

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    Seven Hour Leg of Lamb

    • Preparation time: 10 minutes
    • Cooking time: 7 hours 15 minutes
    • Total time: 7 hours 25 minutes 10 minutes

    Serves: 6


    • 1 part-boned leg of lamb approximately 2kg
    • 2 tbsp olive oil
    • 1 bay leaf
    • 3 sprigs thyme
    • 200ml dry white wine
    • 400ml Cooks’ Ingredients vegetable stock
    • 18 shallots, peeled
    • 4 large carrots, each cut into 3 slices
    • 1 garlic bulb
    • ½ lemon, juice


    1. Preheat the oven to 220°C, gas mark 7. Season the lamb and rub it with the oil. Roast it in a large casserole for 30 minutes, then reduce the oven temperature to 130C, gas mark 1. Add the herbs, wine and stock to the casserole. Cover with a tight-fitting lid and cook for 3½ hours.
    2. Place the shallots and carrots around the lamb. Cut the garlic in half across the cloves; add to the pan. Cook for a further 3 hours, at which point the lamb will be deliciously tender and falling off the bone. Carefully lift it onto a serving dish and surround with the carrots and shallots.
    3. Tip the cooking juices into a small pan and stir in the garlic pulp squeezed from the skins. Boil to reduce to about 300ml, then add the lemon juice. Adjust the seasoning and strain into a gravy boat. Serve the lamb with butter beans, and some spring greens.

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    Drinks recommendation

    Slow-cooked, tender lamb has
    no better partner than a velvety smooth
    Rioja, and this is a wonderfully juicy
    example. Waitrose Cerro de la Mesa
    2006/07 Crianza Rioja, Spain.
    Bin 18705


    Average user rating

    4 stars