Hello Dear reader,
Yesterday I told you all about my failure at making Mint Chimichurri but how I rescued it with lamb stock to make a delicious gravy. Today’s recipe is for the Brazilian slow-roasted lamb I served it with. This isn’t just any roast lamb – this is a delicious and succulent slow-roast, infused with garlic and bay.
Brazilian slow-roasted lamb – recipe
– 5lb boned leg of lamb, rolled and tied
– 1 garlic bulb, separated and peeled
– Freshly ground salt and black pepper
– 100ml oil
– 8 fresh Bay leaves
– 200ml white wine vinegar
– 200ml white wine
– 3 onions, quartered
1) Preheat oven to 220°C. Roll and tie your boned leg of lamb, or get your butcher to do this for you.
2) Make incisions in the lamb and push a garlic clove into each, making sure the skin closes over the garlic so it doesn’t burn.
3) Place the lamb in a roasting tin and pour the oil over the lamb. Season generously, then cover with the Bay leaves.
4) Pour the white wine vinegar into the roasting tin, cover with foil and roast for 30 minutes.
5) Turn the oven down to 150°C and roast for another hour.
6) Turn the lamb over and add the white wine to the roasting tin. Roast for another hour.
7) Turn the lamb again, scrape the Bay leaves into the juices in the roasting tin and add 200ml water. Roast for another hour.
8) Baste the lamb, add the onions and roast for another hour.
9) Pour off the juices, separating out the oil and discarding the bay leaves. Leave the lamb to rest in a warm place, covered with foil, for 20 minutes. Use the juices to make a gravy. Serve.
My Mint Chimichurri Gravy is excellent using these lamb juices. This Brazilian slow-roasted lamb is heady with garlic and deliciously succulent having been slow roasted in so much liquid. Delicious!
I also served Brazilian Spring Greens.
P.S. Although there are no matches today (2nd July) I am entering this into Chris’s Foodie World Cup bloggers challenge, as Brazil are the host nation this year.