Slow Cooked Leg of Lamb

De Vincenzo's Plate · 240 min

Ingredientes

Preparación

1. Preheat the oven to 220°C (428°F).
2. Season the leg of lamb generously with salt and pepper on both sides.
3. Make 3 evenly spaced slits in the lamb. Push a garlic clove, some rosemary and some basil into each slit, on both sides.
4. Heat a generous amount of extra virgin olive oil in a large deep pot over medium heat for about a minute. Sear the lamb until lightly golden, about 3 minutes per side, with the lid on the pot.
5. While the lamb sears, chop the carrots, celery and onion into chunky pieces and add them to the pot.
6. Add the rosemary and sage with any leftover garlic cloves.
7. Dissolve a stock cube in warm water, or use liquid stock, to make one large cup of chicken stock, and add it to the pot.
8. Sprinkle the lamb and vegetables with a last pinch of salt and pepper, cover with the lid and cook at 120°C (250°F) for 3 hours, turning the lamb over after 1.5 hours and spooning the juices over it.

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