Ingredients
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8 shallots, halved
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1 sprig fresh sage (8-10 leaves)
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3 bulbs garlic, cut across the top, reserving the small pieces
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Olive oil, for cooking
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1 red chilli, halved lengthwise
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2kg leg of lamb
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1 cup sherry
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1/2 cup balsamic vinegar
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Salt & pepper
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TO SERVE
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Green salad
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Crusty bread
Try this sumptuous lamb dish with a glass of your favourite red and people you love. Serves 8.
Recipe by Fiona Hugues
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Preheat the oven to 160º fanbake.
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In a frying pan over medium heat, lightly brown the cut sides of the garlic bulbs and shallots in a little olive oil.
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Sprinkle the sage, chilli and reserved garlic tops in the bottom of a roasting pan. Place the lamb leg directly on top and pour over the sherry, balsamic and a good drizzle of olive oil. Season well with salt and pepper. Tuck the browned shallots and garlic bulbs around the lamb.
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Lay baking paper over the lamb, then cover the roasting dish tightly with foil.
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Cook the lamb for 2 hours 30 minutes, or until the meat falls from the bone.
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Remove the foil, and cook for an extra 15 minutes to brown the top of the lamb.
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Serve with kumara mash, a leafy salad and crusty bread to mop up the juices.
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