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.
- 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
- Preheat the oven to 160º fanbake.
- In a frying pan over medium heat, lightly brown the cut sides of the garlic bulbs and shallots in a little olive oil.
- 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.
- Lay baking paper over the lamb, then cover the roasting dish tightly with foil.
- Cook the lamb for 2 hours 30 minutes, or until the meat falls from the bone.
- Remove the foil, and cook for an extra 15 minutes to brown the top of the lamb.
- Serve with kumara mash, a leafy salad and crusty bread to mop up the juices.