Fiona Hugues Slow Cooked Lamb

Fiona Hugues Slow Cooked Lamb

SLOW COOKED LEG OF LAMB WITH SHERRY, SHALLOTS AND GARLIC

It's no secret that whenever its time to cook something special for a home full of my favourite people, Fiona Hugues  instagram is the first place I look. This is one of my favourites of all time, published by Liquorland Toast.

INGREDIENTS

  • 8 shallots, halved
  • 1 sprig fresh sage (8-10 leaves)
  • 3 bulbs garlic, cut across the top, reserving the small pieces
  • Olive oil, for cooking
  • 1 red chilli, halved lengthwise
  • 2kg leg of lamb
  • 1 cup sherry
  • 1/2 cup balsamic vinegar
  • Salt & pepper
  • TO SERVE
  • Green salad
  • Crusty bread
  1. Preheat the oven to 160º fanbake.
  2. In a frying pan over medium heat, lightly brown the cut sides of the garlic bulbs and shallots in a little olive oil.
  3. Sprinkle the sage, chilli and reserved garlic tops in the bottom of a roasting pan. Place the lamb leg directly on top and pour over the sherry, balsamic and a good drizzle of olive oil. Season well with salt and pepper. Tuck the browned shallots and garlic bulbs around the lamb.
  4. Lay baking paper over the lamb, then cover the roasting dish tightly with foil.
  5. Cook the lamb for 2 hours 30 minutes, or until the meat falls from the bone.
  6. Remove the foil, and cook for an extra 15 minutes to brown the top of the lamb.
  7. Serve with kumara mash, a leafy salad and crusty bread to mop up the juices.