The BEST leg of lamb
Happy Tuesday everyone!
Before I tell you about this great leg of lamb recipe, I feel the need to address the elephant in the the toilet! Why is there a toilet paper panic frenzy. More then any other item on the shelfs in the supermarket? Just thinking out loud…...
I have made a stress-free and super-simple leg of lamb for you and your family.
I love making this simple dish because it’s the kind of food that’s made for sharing, and I love sharing.
If you like your leg of lamb, soft and juicy then this recipe is for you? It’s a slow and long cooking process (7 hours) but the end result is a tender fall-off-the-bone leg of lamb.
Next time you have your family over and you have too much to do and don’t want to worry about stirring, pouring or mixing, this is the ideal meal. Just bung it in the oven or the slow cooker and forget about it! (for at least 3/12 hours)
1 leg of lamb (2.5kg)
5 tablespoons pomegranate molasses
2 cups cups beef stock
3 tablespoons honey
6 garlic cloves, crushed
1/2 lemon, freshly squeezed
1 tablespoons oil
2 onions cut into rings
1 tablespoon mixed spice
1 tablespoon cumin
Preheat the oven to 170c
Cut onions into rings, place them on the bottom of a deep oven dish and pour beef stock on top.
In a small bowl mix the garlic, pomegranate molasses, honey, oil, spices and lemon juice. Using your hands, rub mixture all over the leg of lamb until thoroughly coated. Place the lamb in the oven dish cover with a lid or seal with aluminium foil and leave to cook for 3 1/2 hours. Take the leg of lamb out of the oven, remove foil, turn lamb over, check to ensure there is enough liquid. If the stock has reduced then add stock. Quickly cover the lamb and cook for another 3 /12 hours.