Slow Cooked Roast Lamb & Red Wine Sauce
Cook Time
300 minutes
Prep Time
30 minutes
Serves
6
Succulent pulled lamb that falls off the bone and fills the kitchen with the most enticing aroma, served with a rich red wine sauce, it’s the Sunday roast of your dreams.
Ingredients
- 2.5kg Lamb leg
- ½ cup muscatel dried grapes
- 1.5 cups red wine
- 2 cups chicken stock
- 1 red onion, cut into wedges
- 6 cloves garlic, peeled
- 3 sprigs of rosemary
- 1 cup water
- 1 tsp salt
- 1 tsp pepper
- 25g salted butter
Instructions
- Preheat oven to 160 C / 338 F. Season the lamb with salt and pepper
- Fry in a pan or your roasting tray with olive oil to colour the sides
- Place peeled cut onion, garlic, rosemary, dried grapes, 1 cup wine, and 1 cup stock into the pan, cover with baking paper and tin foil and roast for 4.5 hours. Remove the foil baste the lamb with the pan juices, and top up with 1/2 cup of water (if it's looking like a lot of the liquid has evaporated) and roast for another 30 minutes uncovered
- Drain pan juices (along with the onion garlic etc) into a saucepan. Cover the lamb again with the foil and a tea towel to trap in the heat to prevent it from drying out - rest for 30 minutes.
- Meanwhile, to make your sauce, skim off fat from the top of the pan juices, then add ½ cup wine, 1 cup stock, ½ tbsp brown sugar, simmer for 10 minutes, add 1 tbsp of butter, stir to melt through then pour through a sieve to strain out the chunky bits, (don’t discard, you will serve the re-hydrated grapes with the lamb) taste and season, then pour into a serving vessel
- Serve the lamb with a nice bushel of herbs, the rehydrated grapes and the red wine sauce. Pull the lamb apart with two forks. Drizzle the lamb with a little of the sauce and serve along side the jug of red wine sauce.