DINNER
TENDER ROAST WITH RICH RED WINE GRAVY
One of the ultimate roast dinners. Once the simple prep has been done, all you have to do is leave this centrepiece to work its magic. Slow cooking produces the most tender and succulent meat, that’s easy to digest, falls off the bone and melts in your mouth. The added bonus of this dish is that as the meat cooks the sauce slowly thickens, producing a gorgeous rich gravy, that’s ready at the same time as the lamb.
Best served with the traditional roast accompaniments and perhaps a glass of red wine.
GLUTEN-FREE | LOW-CARB | LOW-LACTOSE | NUT-FREE
Slow Roasted Leg of Lamb
Equipment
- Hob
- Oven
Ingredients
- 1 Leg of Lamb
- 1 tbsp Beef Dripping
- 2 Red Onions
- 4 Garlic Cloves
- 1 tbsp Chickpea Flour
- 1 tbsp Tomato Puree
- 1 tbsp Yeast Extract
- 1 tsp Mint
- ¼ tsp Rosemary
- ¼ tsp Thyme
- pinch Salt
- pinch Pepper
- knob Butter
- 1-2 cups Bone Broth / Stock
- glug Red Wine
Instructions
- Preheat oven to 120°C.
- Using roasting dish on the hob, brown off each side of the leg in beef dripping, then set aside.
- Cut onions into large chunks and fry in the same roasting dish until tender.
- Slice garlic cloves and add to the pan.
- Sprinkle in the chickpea flour.
- Add the stock.
- Add all other ingredients: tomato puree, yeast extract, mint, rosemary, thyme, salt, pepper, butter and red wine.
- Cook for 6 hours.
LAMB | SLOW COOKED | MINT | ROSEMARY | THYME | RED ONION | GARLIC | BONE BROTH | RED WINE
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Perfect paired with
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