Slow-roasted lamb leg with tamarind glaze

SERVES 6-8 | 1 HR PREP | 5 HRS 30 MINS COOK TIME

INGREDIENTS

1 whole lamb leg, approx 2.5kg
2 onions, peeled and cut into 2cm rounds
2 garlic heads, cut in half through the widest part
2 Tbsp olive oil
Salt and freshly ground black pepper
2 cups beef stock or chicken stock
1 cup water
4 Tbsp Jenny's Kitchen Tamarind Chutney (available in-store!)
2 Tbsp plain flour

METHOD

Take the lamb from the fridge 1 hour before cooking to bring it to room temperature.

Preheat your oven to 160°C.

Rub the lamb with oil and season generously. Lay the onion and garlic in the centre of a roasting pan. Place the lamb fat side up on the onion, keeping the lamb off the bottom of the pan.

Pour the stock and water around the lamb, but don't pour onto the lamb itself. (You may need more or less liquid depending on your roasting dish size. The lowest part of the lamb should be in the liquid.) Cover the whole pan tightly with aluminum foil.

Roast for 4-5 hours at 160°C until the meat is tender and falling off the bone.

Remove roasting pan from the oven and increase the temperature to 180°C. Remove the foil and brush the lamb leg all over with 3 tablespoons of Jenny’s Kitchen Tamarind Chutney. Return uncovered to the oven and cook for a further 10-15 minutes at 180°C until the glaze is starting to caramelise. Do not burn!

Transfer the lamb to a serving platter and tent with foil to keep it warm. Rest the lamb for 30 mins.

Mash the garlic and onions into the pan juices, then strain into a tall glass or jug. Skim off excess fat and place 1.5 cups of the liquid into a saucepan. Stir in 1 tablespoon of Jenny’s Kitchen Tamarind Chutney and 2 tablespoons of flour. Bring to the boil and whisk until gravy is thick. Season if required.

Serve lamb on a platter with tamarind gravy and your favourite vegetables.

Veggies

Parboil your favourite roast vegetables and roast them in oil once you have increased the oven temperature to 180°C.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ