Slow Cooked Boneless Lamb Leg with Rosemary and Grapes

How to make Slow Cooked Boneless Lamb Leg with Rosemary and Grapes

Prep Time: 10 minutes        |        Cook Time: 3 hours, 40 minutes        |        Serves: 6

Ingredients

• 1.5kg Killarnee Lamb boneless rolled lamb leg
• 2 tbsp The Olive Tree Australian extra virgin olive oil
• 2 brown onions, peeled and quartered
• 1 bulb garlic, sliced in half lengthways
• 200ml Precious Earth shiraz
• 750ml Chefs’ Cupboard chicken flavour liquid stock
• Small handful fresh rosemary
• 2 fresh bay leaves
• 350g red and/or white seedless grapes, picked

Method

1. Preheat oven to 160°C. Place a large, heavy-based, ovenproof casserole pan over a medium-high heat. Pat dry lamb and season well with salt and pepper. Place oil in casserole pan and sear the lamb on all sides until well coloured.
   Remove the lamb.
2. Add onions and garlic and cook for 2 minutes or until browned. Add wine and cook for a minute, then add the lamb back in. Add chicken stock, rosemary and bay leaves and bring to a gentle simmer.
3. Place the lid on and bake for 3 hours or until meat is very tender.
4. Turn the heat up to 200°C. Place meat, skin-side up into a wide baking dish and scatter the grapes around it.
   Top with a cup of the braising liquid and roast for 20 minutes or until lamb crisps up and grapes blister slightly.
5. Meanwhile, reduce the remaining braising liquid and vegetables over a medium-high heat until slightly thickened.
   Push through a sieve with a wooden spoon to extract maximum flavour. Season to taste.
6. Serve the lamb and grapes with the sauce on the side.

Option: Brown onions can be swapped out with red onions for a little extra sweetness.