SLOW-COOKED LEG OF LAMB

SERVES 4-6

Tender and juicy with a big hit of rosemary and subtle garlic, this Mediterranean-inspired dish will be the talk of your table.

INGREDIENTS

• 1.5kg leg of lamb (bone-in or de-boned)

• ½ cup olive oil

• ½ cup dry white wine

• ½ cup lemon juice

• 4 sprigs of rosemary

• 3 garlic cloves, crushed

• 3 medium potatoes, cut into wedges

• Salt & pepper to taste

METHOD

• Mix wine, olive oil, lemon juice, rosemary and crushed garlic.

• Place Lamb in Twinsaver Foil Roasting Pan. Pour oil mixture over leg, cover with Twinsaver Heavy Foil and marinate overnight in fridge.

• Pre-heat oven to 140°C.

• Remove meat from fridge, add potato wedges, cover again and bake for 4 to 5 hours.

• Remove cover and roast for another hour on 180°C.

• Allow meat to rest for 15 min before cutting and serving.