Before I tell you about this great leg of lamb recipe, I feel the need to address the elephant in the toilet! Why is there a toilet paper panic frenzy? More than any other item on the shelves in the supermarket? Just thinking out loud…...
I have made a stress-free and super-simple leg of lamb for you and your family. I love making this simple dish because it’s the kind of food that’s made for sharing, and I love sharing. If you like your leg of lamb, soft and juicy then this recipe is for you. It’s a slow and long cooking process (7 hours) but the end result is a tender fall-off-the-bone leg of lamb.
Ingredients
1 leg of lamb (2.5kg)
5 tablespoons pomegranate molasses
2 cups beef stock
3 tablespoons honey
6 garlic cloves, crushed
1/2 lemon, freshly squeezed
1 tablespoons oil
2 onions cut into rings
1 tablespoon mixed spice
1 tablespoon cumin
Salt
Method
Preheat the oven to 170c.
Cut onions into rings, place them on the bottom of a deep oven dish and pour beef stock on top.
In a small bowl mix the garlic, pomegranate molasses, honey, oil, spices and lemon juice. Using your hands, rub mixture all over the leg of lamb until thoroughly coated.
Place the lamb in the oven dish cover with a lid or seal with aluminium foil and leave to cook for 3 1/2 hours.
Take the leg of lamb out of the oven, remove foil, turn the lamb over, check to ensure there is enough liquid. If the stock has reduced then add more stock.
Quickly cover the lamb and cook for another 3 /12 hours.
Love,
Nava
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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