Pierna de cordero asada a fuego lento

Ingredientes

• 5 1/2 lbs (2.5kg) lamb leg (at room temperature)
• 4 heads of garlic (with tops sliced off)
• fresh rosemary
• 2 onions (quartered)
• salt and pepper to taste
• 2 1/2 cups beef broth
• 1 cup red wine

Preparación

1. 1

   --- Slow Cooked Leg of Lamb ---

2. 2

   Preheat oven to 150°C/300°F fan forced oven

3. 3

   Season with salt and pepper by rubbing it into the lamb. Make small but deep incisions in the lamb leg and stuff with small pieces of garlic and rosemary.

4. 4

   Place onions, 3 garlic heads and fresh rosemary in a roasting pan. Place the lamb leg on top of the onions.

5. 5

   Pour the broth and wine into the bottom of the pan. Cover with foil and roast for 5 hours.

6. 6

   Remove foil and cook for another 30 minutes until it browns nicely. Remove lamb from pan, loosely cover with foil and rest for 15 minutes.

7. 7

   Transfer to serving platter and serve with vegetables.

8. 8

   --- How to make Lamb Gravy ---

9. 9

   Strain the pan juices, and skim any extra fat away. Heat on a saucepan on medium-high heat.

10. 10

    Make a slurry of ½ teaspoon of cornstarch and 1 teaspoon of water. Whisk in the slurry and cook for a few minutes until it thickens.

11. 11

    Add extra broth to thin the gravy or extra cornstarch slurry to thicken if necessary. Serve with your roast lamb.