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Ingredients
(Serves 4-6)
1 leg of lamb (1.2 kg)
2 sticks of celery, cut in half
2 whole carrots, cut in half
2 brown onions, cut in half
1 head of garlic
3 sprigs of rosemary
1 litre beef stock
Splash of extra virgin olive oil
Salt and pepper
Method
Baste the leg of lamb with olive oil and salt and pepper.
Place all the vegetables in a large oven dish and pour in the stock then place the lamb on top of the vegetables.
Cover the oven dish with a
lid and place in an oven set to 150°C for 4-5 hours (remove the lid for the final hour.)
Strain any juices and thicken if desired or just pour over the jus.
And carve the meat with a spoon.
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