SLOW COOKED LEG OF LAMB WITH SHERRY, SHALLOTS AND GARLIC
8 shallots, halved
1 sprig fresh sage (8-10 leaves)
3 bulbs garlic, cut across the top, reserving the small pieces
Olive oil, for cooking
1 red chilli, halved lengthwise
2kg leg of lamb
1 cup sherry
1/2 cup balsamic vinegar
Salt & pepper
Try this sumptuous lamb dish with a glass of your favourite red and people you love. Serves 8.
Recipe by Fiona Hugues
Preheat the oven to 160º fanbake.
In a frying pan over medium heat, lightly brown the cut sides of the garlic bulbs and shallots in a little olive oil.
Sprinkle the sage, chilli and reserved garlic tops in the bottom of a roasting pan. Place the lamb leg directly on top and pour over the sherry, balsamic and a good drizzle of olive oil. Season well with salt and pepper. Tuck the browned shallots and garlic bulbs around the lamb.
Lay baking paper over the lamb, then cover the roasting dish tightly with foil.
Cook the lamb for 2 hours 30 minutes, or until the meat falls from the bone.
Remove the foil, and cook for an extra 15 minutes to brown the top of the lamb.
Serve with kumara mash, a leafy salad and crusty bread to mop up the juices.