I’ve been sitting on this…well, not literally sitting on it, that would be gross…since Easter. EASTER. What’s wrong with me? Look at it! It’s delicious!
I know exactly what’s wrong with me. I typed it up, didn’t save the draft and lost my recipe notes for months. But I found them last week so, hurrah! Now I get to share this with you!
I made this over Easter Weekend and it was genuinely wonderful. The meat was soft and moist, falling off the bone. The garlic had soaked through the meat, and cut through the rich balsamic vinegar to make something utterly mouthwatering. We served this with rosemary roasted potatoes and roast vegetables, and it was delicious.
- 2 heads of garlic
- A leg of lamb around 1.8kg
- 5 tablespoons of balsamic vinegar
- A tablespoon of olive oil
- 2 tablespoons of oregano
- 150ml vegetable stock
- 2 red onions
- 200g of cherry tomatoes, on the vine
- Pre-heat the oven to 160C. Cut the garlic heads in half and then take four cloves from them. Peel and cut into tiny slices
- Make small, deep cuts all over the lamb and poke in the garlic slices. Put the lamb in a large roasting tin
- Mix the olive oil, stock, oregano and balsamic vinegar together. Pour all over the lamb, spooning the liquid that drains into the pan back over the lamb until it's covered. Sprinkle over salt and pepper
- Chop the onion into wedges and scatter around the lamb along with the garlic heads. Pour in the stock, and add water until it comes about an inch up the side of the lamb
- Cover the roasting tray with foil, tucking it in firmly. Roast for 5 hours
- Drain off excess liquid (keep it for gravy) and remove the foil. Roast for 20 minutes more
- Add the tomatoes and cook for a final 15 minutes before resting for 30 minutes and serving