Using the slow cooked shoulder recipe
- 1.5 kg leg of lamb
- 1 glass red wine
- 500 ml chicken stock
- 1 head garlic,
- Some fresh thyme sprigs & rosemary
- 1 lemon, juice only
- 1 red onion
- 2 tablespoons of Worcestershire sauce
- 2 Teaspoons of Peter Watson Spice rub *
Season lamb with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin.
After seeing the recipe in Gourmet Traveler I decided I needed to add more flavours besides just stock and red wine to the meat.
Add garlic cloves to taste and more black pepper, (dont worry about adding salt as the flavours deepen over the four hours.)
Served with gravy made from pan drippings. (will post recipe another day for that one)
Also made a batch of french bread, which was served straight from the oven to table.
* Spice rub can be easily made at home:
- black pepper
RECIPE adapted from here SOURCE: