Recipe from the BBC recipe finder, by Silvvana Franco.
Went down very well the other day. I have made a few changes. I got a 2.5kg leg and this gave us enough for 5 plus a shepherd's pie the next day.
Wonderfully tender way of presenting lamb with a great wine gravy.
For 5-6
2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp plain flour
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint lamb stock (chicken stock will do)
few sprigs of rosemary (or use oregano)
S+P
Preparation method
Preheat the oven to 170C/160C fan/Gas 3.
Pour the oil into a large, sturdy roasting tin and set it over the hob.
Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
Add the garlic, white wine, stock, rosemary or oregano, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
Take the lamb out of the tin and place on a large board to rest in a warm place, about 15 mins. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Sieve the liquid into a split French-style gravy boat
Cut the lamb into thick slices - the meat falls easily from the bone.
I served it with roast potatoes, the wine gravy and with roast beetroot and fennel.
Went down very well the other day. I have made a few changes. I got a 2.5kg leg and this gave us enough for 5 plus a shepherd's pie the next day.
Wonderfully tender way of presenting lamb with a great wine gravy.
For 5-6
2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp plain flour
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint lamb stock (chicken stock will do)
few sprigs of rosemary (or use oregano)
S+P
Preparation method
Preheat the oven to 170C/160C fan/Gas 3.
Pour the oil into a large, sturdy roasting tin and set it over the hob.
Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
Add the garlic, white wine, stock, rosemary or oregano, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
Take the lamb out of the tin and place on a large board to rest in a warm place, about 15 mins. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Sieve the liquid into a split French-style gravy boat
Cut the lamb into thick slices - the meat falls easily from the bone.
I served it with roast potatoes, the wine gravy and with roast beetroot and fennel.
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