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Leg of Lamb with Rosemary, garlic & a red wine balsamic gravy

Ingredients: Serves 8 with leftovers

Leg of New Zealand Lamb - approx 2.5 Kg
Bunch Fresh Rosemary
3 Bulbs Garlic
1 cup quality balsamic vinegar
Half a bottle Cabernet Sauvignon
500mls beef stock
Extra virgin olive oil

Method:
Preheat oven to 175 degrees Celcius
Place your leg of lamb in a roasting pan and pour in half of the beef stock, the balsamic vinegar, and the red wine. Take one bulb of garlic and break into individual cloves, peel the cloves. Next make 2 inch deep cuts in the lamb in a diagonal pattern, and place one clove of garlic and a small bunch of rosemary in each cut. Drizzle with olive oil.

Place the two whole remaining bulbs of garlic in the pan and spoon over the mixture so they are basted. Cover the Lamb in tin foil and place in the oven for 1 & 1/2 hours. After this time remove the tinfoil and baste the lamb in the juices from the pan. Add the remaining beef stock. Place back for a further 45 minutes or until the lamb has a crusty roasted appearance on the top.

Once the Lamb is cooked rest for half an hour covered in tinfoil so that the juices can run through the meat and makes it even more tender.

For your gravy take the juices that are left in the roasting dish and place over a medium flame. Reduce the mixture until it has become thick in texture. This is the best thing to pour over your meat when serving. Simply perfect, with the flavour from all the ingredients.

Serve with your favourite roasted vegetables (which can be cooked in the oven at the same time as the lamb) or fresh green vegetable of the season.


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