EASY CARVE LEG OF LAMB
- 1.5 kg easy-carve leg of lamb
- 4 garlic cloves, sliced
- 3 sprigs fresh rosemary, cut into 2 cm lengths
- 1 onion, sliced
- ⅓ cup red-currant jelly
- 1 cup red wine
- 1 cup Campbell’s Real Stock Chicken
Preheat oven to 220°C. Use a sharp knife to make 12 slits in the top of the lamb.
Insert a slice of garlic and a small sprig of rosemary into each slit.
Scatter onion slices over the base of a lightly greased roasting pan.
Sprinkle over remaining garlic and rosemary.
Place the lamb onto the bed of onions.
Heat red-currant jelly in a small saucepan and brush over lamb. Season lamb with salt and pepper.
Roast for 15 minutes, then reduce heat to 180°C. Pour in wine and stock.
Roast for another hour (for medium) or until cooked to your liking.
Remove from oven, cover loosely with foil and rest for 15 minutes before carving.
My metode:
Nadat ek die boud gegeur het, sit ek dit oornag in die oond op 80°C – so 6 tot 7 ure. Daarna laat ek dit afkoel, gooi die meeste van die sous uit en verbruin dit mooi onder die rooster element van die stoof. Dan laat rus ek dit vir so 30 minute voor ek dit opsny, anders val dit uitmekaar – doeksag smelt in die mond lekker.
Foto en resep geplaas deur Stephanie Kirchner
