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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

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