This tender, slow-cooked roast is finished with a sticky glaze and a classy gravy. It eats well with Mustard & Honey Roasted Carrots & Parsnips.
Ingredients
For the lamb
- 1 lamb leg or shoulder
- 8 sprigs fresh rosemary
- Olive oil, to drizzle
- Salt and ground black pepper, to taste
- 1 cup red wine
- 6 cloves garlic — peeled
- 1 cup sweet chilli sauce
For the red wine and thyme gravy
- 2 tablespoons butter
- 2 cloves garlic — crushed
- ½ teaspoon dried thyme
- 1 tablespoons flour
- 1½ cups beef stock
- 1 teaspoon worcestershire sauce
- Salt and ground black pepper, to taste
- ½ cup red wine
Method
For the slow-cooked leg of lamb with red wine and thyme gravy
- Preheat the oven to 140°C (120°C fan bake).
- Make 8 incisions in the lamb and push in the rosemary sprigs. Drizzle the lamb with oil, sprinkle with salt and pepper and place in a casserole dish.
- Pour the red wine around the lamb and add the garlic. Cover and cook for 3½ hours.
- Remove and discard the rosemary sprigs.
- . Pour over the sweet chilli sauce and cook, uncovered, for another 1½ hours.
- Leave to rest for 10 minutes while you make the gravy.
- To make the Red Wine & Thyme Gravy, melt the butter in a pan over a low heat and sauté the garlic and thyme for 1 minute.
- Sprinkle in the flour, stir and cook until slightly foamy.
- Add the stock and worcestershire sauce, whisking constantly. Season and bring to a simmer while the gravy begins to thicken.
- Whisk in the red wine and simmer very slowly until the gravy reaches a sauce-like consistency.
- Carve the lamb and serve with the Red Wine & Thyme Gravy.