I am not a big meat eater myself, but the rest of my family is and when it comes to eating lamb (not an often occurence), the family is ready to dish up their plates the minute the food comes out the oven.
A word of warning with this recipe is there is a substantial amount of cooking time required (8 – 10 hours), so you (and family) will need to be patient, but it will be worth the wait. But, the good news is that it’s a slow cook recipe and requires little hands on attention.
Perfect meal for a day of entertaining family and / or friends.
- 3 onions peeled and sliced thickly
- 8-10 garlic cloves, peeled and quartered
- 2-3 rosemary sprigs
- 1 leg of lamb
- 2 tbsp Willow Creek Extra Virgin Olive Oil
- 1 tsp dried oregano
- The juice of 2 lemons
- 1 and 1/2 cups of lamb or chicken stock
- Find a roasting pan that is not much bigger than the leg of lamb you have. You want the lamb to fit quite snugly.
- Preheat the oven to 100 °C
- Lay onion, garlic and a few rosemary sprigs in the bottom of the roasting pan.
- Rub the lamb with Willow Creek Extra Virgin Olive Oil and oregano then place the lamb in the roasting pan.
- In a separate container, mix lemon juice and beef stock together and pour over the leg of lamb.
- After the leg of lamb is coated; cover the whole roasting pan tightly with foil.
- Carefully place the roasting pan in the oven (100 °C) and leave it to cook for 8-10 hours.
Thank you to Willow Creek for sharing this recipe with MomTalk.
Granny West’s Tip:
Remove the lamb and thicken the sauce in the pan with beef stock and cornflour. Cook on the stove top till thick. Then, cut the lamb up and and place in the gravy.
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