This dish embodies the heart and soul of kiwi cuisine, featuring a succulent leg of lamb, expertly seasoned and super slowly-braised to perfection. The result is tender, juicy, pull-a-part meat that’s sure to be the centerpiece of any Christmas table.
Ingredients
1.8-2kg leg of lamb
4 tbsp olive oil
10-15 garlic cloves
2 sprigs of rosemary
3 tbsp Salt of Aotearoa
2 cups red wine
3 cups beef stock
2 onions
1 lemon
Olive oil
Gravy
Pan juices from the leg of lamb
1 cup of water
¼ cup red wine
¼ cup of Stock Market
Directions
To prepare the lamb, score it with a sharp knife in a criss-cross pattern and stud it with garlic cloves and rosemary.
Peel and cut the onions into wedges; cut the lemon in half; and pop these on the bottom of the roasting tray with lamb.
Drizzle generously with olive oil and salt well with Salt of Aotearoa.
Roast uncovered for 15 minutes at 220°C on fan bake.
Add red wine and stock to the bottom of the roasting tray and cover with foil.
Reduce heat to 150°C and cook for 4 hours.
Leave lamb to rest for 20 minutes.
To make the gravy
Strain any pan juices left from the leg of lamb into a pot with 1 cup of water and ¼ cup red wine. Add ¼ cup of It’s All Gravy Baby mix and whisk over low heat for ten minutes until thickened.
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