Name: Slow Roasted Balsamic Lamb Leg with Potatoes and Olives
Total time: 4 hours
Yield: 6
Ingredients: 2.6kg lamb leg; 6 sprigs rosemary (cut into 1cm pieces); 4 cloves garlic (peeled and thinly sliced); 3 red onions (cut into wedges); 350ml SEGGIANO Balsamic Vinegar; 300ml chicken stock; 1 x 400g can of chopped tomatoes; 750g baby potatoes (chopped and par boiled); 1 x 580g jar SEGGIANO Bella Di Cerignola olives (drained)

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Method

Step 1 - Preheat the oven

Preheat the oven to 160c / 140c / gas 3

Step 2 - Prepare the lamb

Using a small sharp knife, make 30 x 2cm deep slits all over the lamb. Press a piece of rosemary and garlic into each slit. Season the lamb all over with salt and pepper and place in a deep sided roasting tin.

Step 3 - Add the rest of the ingredients

Add to the pan the red onion and chopped tomatoes then pour in the balsamic vinegar and stock. Cover with a large piece of baking parchment and a double layer of aluminium foil and cook for 3 hours.