About this recipe:This magnificent spring dish slowly braises a leg of lamb in the oven with carrots, celery and fennel. Serve with rosemary potatoes and mint sauce at Easter or for a special Sunday roast treat.
2 tablespoons olive oil
1.5kg leg of lamb
2 teaspoons icing sugar
1 tablespoon tomato purée
300ml dry red wine
1 tablespoon olive oil
2 onions, coarsely chopped
150g celery, coarsely chopped
1 carrot, coarsely diced
1/2 fennel, coarsely diced
1L chicken stock, heated
1 bay leaf
1 teaspoon cornflour, more if needed
1 garlic clove
a small piece root ginger, peeled and sliced
1 sprig rosemary
a small piece lemon peel
salt black ground pepper to taste
cayenne pepper to taste
Prep:30min › Cook:3hr30min › Ready in:4hr
Preheat oven to 130 C / Gas 1/2.
In a large casserole dish, heat the 2 tablespoons olive oil and over a high heat, sear the leg of lamb on all sides. Remove from the dish and set aside. Pour off a little bit of the fat. Turn the heat down to low.
Dust the remaining fat with icing sugar and caramelise over a low heat. Stir in tomato purée, cook and stir for a minute and then add 100ml red wine. Simmer until slightly reduced, then pour in the remaining wine and reduce.
Heat the 1 tablespoon olive oil in a frying pan and cook and stir onions until soft. Add celery, carrots and fennel and cook for a few more minutes.
Place the leg of lamb back in the casserole dish and arrange the vegetables around the meat. Pour the hot chicken stock over the lamb.
Bake in the preheated oven for about 3 1/2 hours, basting frequently. When the lamb is tender, and still pink in the centre, remove from the oven and cover with tin foil to keep warm.
Remove the vegetables from the dish and strain juices into a small saucepan. Add the bay leaf and simmer until slightly reduced. In a small bowl stir together the cornflour with cold water until smooth. Add to the sauce, stirring constantly and simmer until sauce is thickened and smooth. Add garlic, ginger, rosemary and lemon peel to the sauce and allow to infuse for a few minutes. Remove spices and bay leaf and season with salt, pepper and cayenne to taste. Serve with the lamb.