Ingredients
- 2kg Leg of Lamb
- 2 – 3 tablespoons Olive Oil
- 1 – 2 Heads Of Garlic halved across
- 200g Baby Onions
- 250ml Beef or Chicken Stock
- 250ml Dry red Wine
- 1/2 cup Brown Sugar
- 15 tbs Sage
- 15 tbs Rosemary
- Sea Salt
- Black Pepper
Instructions
Trim any excess fat from lamb, season with Sea Salt and Black Pepper and brush with oil.
Place garlic, Sage, Rosemary and onions in a casserole dish.
Add lamb and pour over the stock, sugar and wine. Cover with a tight fitting lid or foil.
Bake at 120°C for approximately 3- 4 hours or until tender.
Remove lamb and keep warm while reducing cooking liquids on top of the stove to a saucy consistency.
Carve and serve with Mediterranean beans or a side salad of rocket leaves.