Recipe: slow roasted leg of lamb
We visit KZN's only wine estate, Abingdon Wines, where Jane Smorthwaite shares her delicious roast lamb recipe.
Abingdon’s Slow Roasted Leg of Lamb - slightly adapated from the recipe in East Coast Tables: The Inland Edition
Season the inside of a deboned and butterflied leg of lamb with salt, pepper, rosemary, basil pesto and olive oil.
Roll it up and tie tightly.
Put it into the oven at 180 degrees to brown.
In the meantime, make a roasting sauce of Abingdon Cabernet Sauvignon, a tablespoon of tomato puree, a dash of Worcester sauce, some beef stock and bay leaves.
Pour over the browned leg of lamb, and turn the oven down to 140 degrees.
Cover the lamb with tinfoil, and roast slowly for three hours. Enjoy with mash, butternut, aubergine...or any seasonal veg.
Watch the 'how to' video guide below.
*East Coast Tables: The Inland Edition is available at all good bookshops.