We are drooling over this Winter Warmer – the 7-hour Red Peppercorn Lamb Leg!
This is the mouth watering, heavenly dish you need to help create the perfect relaxing night in.
– 7-Hour Red Peppercorn Lamb Leg –
Serves 6 – 8 Prep Time 10 minutes + 8 hours marinating Cook Time 7 hours
2.5 kg leg of lamb, bone in
2 teaspoons each of sea salt flakes and freshly ground red peppercorns
2 1/2 tablespoons olive oil
2 large onions, quartered
2 cups dry white wine (such as sauvignon blanc)
1 head of garlic, skin on
1 rosemary sprig
1 thyme sprig
Rinse lamb under cold running water and pat dry with paper towl. Trim off any excess fat and stringy membrane. Rub meat with salt and pepper.
Preheat over to 120°C (100°C fan-forced).
In a large heavy-based flameproof casserole dish, heat oil over medium heat and brown lamb on all sides. Add onion and cook, stirring, for 5 minutes. Add wine, garlic and herbs. Cover with a lid and place in oven for 7 hours, basting from time to time until meat is very tender and falling off bone. Rest for 30 minutes before eating. Pass juices collected in base of dish through a fine sieve, skim off and discard fat, and serve as a sauce with lamb.
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