Name: Port and balsamic slow-roasted lamb
Cook time: 430 min
Total time: 430 min
Yield: 6
Ingredients: 2.5 kilogram leg of lamb; 1/4 cup (30g) sea salt flakes; 20 gram butter; 1 tablespoon olive oil; 1/3 cup (80ml) dry red wine; 1/3 cup (80ml) balsamic vinegar; 1/3 cup (80ml) port; 1/4 cup (60ml) beef stock; 8 clove garlic, crushed; 8 medium_piece (600g) egg tomatoes, halved lengthways

Ingredients

2.5 kilogram leg of lamb

1/4 cup (30g) sea salt flakes

20 gram butter

1 tablespoon olive oil

1/3 cup (80ml) dry red wine

1/3 cup (80ml) balsamic vinegar

1/3 cup (80ml) port

1/4 cup (60ml) beef stock

8 clove garlic, crushed

8 medium_piece (600g) egg tomatoes, halved lengthways

Method

1.Preheat oven to very slow 120°C (100°C fan-forced).

2.Bring a large saucepan of water to a boil, add lamb, simmer 15 minutes. Drain, pat lamb dry. Pierce lamb all over with sharp knife press salt into cuts.

3.Heat butter and oil in large flameproof dish, cook lamb, turning, until browned all over. Add wine, vinegar, port, stock and garlic to dish. Roast lamb, in oven, covered, 4½ hours.

4.Add tomatoes, cut-side up, roast further 2 hours, uncovered, basting occasionally.

5.Remove lamb and tomatoes from dish. Boil pan juices until reduced by half, serve with lamb.

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Ingredients

Method

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