Leg of Lamb

Name: Leg of Lamb
Total time: 7200 s
Yield: 10 people
Cuisine: South African
Ingredients: 4 sliced onions 🌰; 1 whole garlic glove, peeled and cleaned; 20 g clove; 2 star aniseed; 1 lt Beef stock; 100 g chopped rosemary; 40 g cajun spice; 50 ml olive oil; Salt to taste; Pepper to taste

Marisa Govender @Marisagovender

If you’re looking for a much easier, less stressful way to roast lamb leg, cook it long and slow, you won’t need a knife to carve this. Just pull the meat off the bone with tongs. How amazing is this👏

Marisa Govender @Marisagovender

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Ingredients

2 hours

10 people

4sliced onions 🌰
1whole garlic glove, peeled and cleaned
20 gclove
2star aniseed
1lt Beef stock
100 gchopped rosemary
40 gcajun spice
50 mlolive oil
Salt to taste
Pepper to taste

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Steps

2 hours

1

In a large roasting pan, pour the beef stock, or mutton stock if you prefer mutton, both as a hearty flavor.
2

Place the sliced onions into the stock and give a good mix.
3

Place the leg of lamb on the onion bed
4

Drop in the star aniseed
5

Using a pairing knife, make small inserts and push in the garlic evenly distributed around the lamb.
6

Then push in the cloves also evenly distributed as well.
7

Rub the olive oil and cajun spice on the lamb
8

Depending on the amount of salt in the stock, use your discretion when sprinkling the salt and pepper.
9

Sprinkle the rosemary on top,and cover with foil.
10

Cook for 1 hour, then turn and cook for another hour.
11

This recipe comes out really moist and juicy, but if you want a drier version, leave out the stock and marinated with extra oil and spices.
12

Once cooked served with mash potatoes and gravy, remember the onions would have melted into the stock with the juices from the lamb, so this can be used as a delicious gravy as well.
13

Enjoy