Braised Lamb Leg

15 Ingredients

Number of servings

2 cloves garlic, crushed
1/4 cup parsley, chopped
500grams truss tomatoes
1/2teaspoons ground cinnamon
1/2teaspoons ground ginger
1tablespoons sweet paprika
2tablespoons honey
1 lemon, juiced and rind finely grated
1 cup chicken stock
1/2teaspoons ground black pepper
2tablespoons olive oil
2teaspoons thyme leaves
2teaspoons caster sugar
1 leg of lamb
1/2 cup dry white wine

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Flavour Base: 1/4 cup chopped parsley 2 tsp thyme leaves 2 garlic cloves, crushed 1 tbs sweet paprika 2 tsp caster sugar 1/2 tsp ground black pepper 1/2 tsp ground ginger 1/2 tsp ground cinnamon Finely grated rind and juice of 1 lemon. Preheat oven to 200°C. Combine flavour base with 1 tbs of olive oil, then rub into leg of lamb. Heat remaining oil in a roasting pan over a medium-high heat. Add lamb and cook for 5 minutes to brown well. Add wine, then stir around lamb to release juices from pan. Stir in stock and baste lamb with liquid.

Step 2 of 3

Transfer to oven and bake for 20 minutes. Reduce heat to 180°C. Cover lamb with foil, then bake for a further 2 hours, basting every 30 minutes until lamb is tender.

Step 3 of 3

Remove foil and drizzle with honey, then add tomatoes to a pan. Return to oven for 20 minutes until tomatoes soften. Serve lamb with crusty bread.