Slow Cooked Roast Lamb

1. 1

   Preheat oven to 160 degrees Celsius.

2. 2

   Tie the leg of lamb with kitchen string you can use a leg that has been boned, or one with the bone still in.

3. 3

   Place the rosemary and garlic in the bottom of a heavy based roasting pan put the lamb on top.

4. 4

   Cover tightly with foil, then put into the oven for 3.5-4 hours.

5. 5

   Take the lamb out, and wrap in the foil that you used to cover your pan.

6. 6

   Set aside somewhere warm.

7. 7

   Put the pan on the stove top, and remove the rosemary and most of the fat from the pan juices.

8. 8

   You can either remove the garlic cloves or just mush them into the gravy.

9. 9

   Add the chicken stock, then simmer for 10 minutes until reduced to about 2/3.

10. 10

    Mix in the flour, stirring until thoroughly absorbed add more or use less depending on your preference for thick gravy.

11. 11

    Crush the capers in a mortar and pestle, then add to the gravy.

12. 12

    Salt and pepper to taste.

13. 13

    Simmer for a further 5 minutes.

14. 14

    Slice the mint finely.

15. 15

    The lamb will fall off the bone, so pull apart for serving.

16. 16

    Add vinegar and mint to gravy just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.