1.5kg trimmed, boned Prime Dorper Lamb lamb leg, shank attached 10 cloves garlic
1 tablespoon olive oil
1 brown onion, peeled and chopped
2 teaspoons tomato paste
2 cups rosé
2 cups beef stock
14 baby (Dutch) carrots, trimmed and peeled 15 baby (Chat) potatoes, halved
Untie the leg of lamb, open out the meat and place the garlic cloves in the centre. Retie the leg with kitchen string to secure.
Rub the lamb with oil. Heat a large, deep, heavy based frying pan over high heat. Cook the lamb for 5 minutes on each side or until well browned. Remove and set aside.
Add the onion and cook for 5 minutes or until tender. Stir in the tomato paste, gradually add the rosé and stir. Gradually add the stock, stir to combine and bring
to the boil. Reduce the heat to low, return lamb to the pan, cover with a lid and simmer for 1 hour.
Turn the lamb and simmer for a further 30 minutes. Add the carrots and potatoes and cook 30 minutes more or until the potato is tender.
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