Slow-roasted leg of lamb you can pull apart with a fork, served with easy Tamarind gravy

YOU WILL NEED:

  • 1 whole lamb leg (approximately 2.5kg)
  • 2 onions, peeled and cut into 2cm thick rounds
  • 2 bulbs garlic, cut in half through the widest part
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cups beef or chicken stock
  • 1 cups water
  • 4 tablespoons Jenny’s Kitchen Tamarind Chutney
  • 2 tablespoons plain flour

TO PREPARE:

1. Take the lamb from the fridge 1 hour before cooking to come to room temperature.

2. Preheat oven to 160°C.

3. Rub the lamb with oil and season generously. Lay the onion and garlic in the centre of a roasting pan. These make a rack, keeping the lamb off the bottom of the pan. Place the lamb on top fat side up. Pour the stock and water around the lamb (you may need less liquid depending on your roasting dish size). Cover the whole pan tightly with aluminium foil and roast for 5 hours at 160°C.

4. Carefully remove roasting pan from oven. Bring temperature up to 180°C. Remove the foil and brush lamb leg all over with 3 tablespoons Jenny’s Kitchen Tamarind Chutney. Return uncovered to the oven and cook for a further 20 minutes at 180° until the glaze is starting to caramelise. Do not burn! Transfer the lamb to a serving platter and tent with foil to keep warm.

5. Mash the garlic and onions into the pan juices, then strain into a tall glass or jug. Skim off excess fat and place 1.5 cups of liquid into a saucepan. Stir in 1 tablespoon of Jenny’s Kitchen Tamarind Chutney and 2 tablespoons of flour. Bring to boil and whisk until gravy is thick.

6. Serve with lamb on a platter with tamarind gravy and your favourite vegetables.

Tip: Parboil your favourite roast vegetables and roast them once in oil once you have increased the oven temperature to 180°C.


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