Subj : Aussie Pub Grub - 12
To   : All
From : Dave Drum
Date : Sat Mar 18 2023 04:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Roast Lamb w/Lemon, Garlic & Rosemary
 Categories: Lamb/mutton, Citrus, Vegetables, Herbs
      Yield: 12 servings
 
      2 kg (4 1/2 lb) leg of lamb
      1 tb Sea salt
      2 tb Extra virgin olive oil
      4    Bulbs garlic; halved
           - crossways
      1 bn Rosemary
      1 c  (250 mL) chicken stock
    1/2 c  (125 mL) white wine
    1/3 c  (80 mL) lemon juice
           Steamed green beans,
           - vegetables, to serve (opt)
 
  Set oven @ moderately slow, 160ºC/320ºF (140ºC/285ºF
  fan-forced).
  
  Place lamb leg in a large baking dish; rub salt and
  olive oil over meat. Place garlic and rosemary around
  lamb; pour stock into dish. Roast, uncovered, 1 hour.
  
  Remove dish from oven; pour combined wine and lemon
  juice into dish. Cover tightly with foil; return to oven
  further 3 hours.
  
  Remove dish from oven and remove foil; return to oven a
  further 1/2 hour, brushing occasionally with pan juices,
  until meat is browned and falling from the bone.
  
  Serve with some of the pan juices, garlic and steamed
  green beans and vegetables, if desired.
  
  RECIPE FROM: https://www.womensweeklyfood.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Piglet, come visit my new BBQ pit, whispered Tom smolderingly.
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