Seven Hour Leg of Saltbush Lamb
(adapted from The Cook's Companion, by Stephanie Alexander)
1 x 1.8-2 kg leg of Arcadia Saltbush Lamb
6 cloves of garlic
pepper and salt
olive oil
bay leaves or bouquet garnis
1 cup stock
1 cup dry white wine
fresh oregano
Method
Preheat oven to 120 degrees Celsius. With a sharp knife cut deep incisions into the lamb, in each cut place one piece of chopped garlic and some oregano. Grind pepper and rub salt over lamb. In a heavy based pan heat olive oil and brown lamb all over. Place in tight casserole dish, pour over stock and wine, and throw in extra oregano, and bay leaves or bouquet garnis. Put on lid and place in oven for 7 hours. Lamb will come out of oven falling off the bones, gently carve and place on serving platter. Serve juices in sauceboat.
Note: This dish will taste great served with homemade mint sauce or mint oil!
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