Slow Roasted Balsamic Lamb Leg with Potatoes and Olives
Cooking time: 4 hours
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.
Step 4 - After 3 hours
Remove the paper and the foil, add the chopped potatoes and the olives and cook for a futher 1 hour.
Step 5 - To serve
Carve the lamb and serve alongside the potatoes and olives
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