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Seven Hour Lamb

Seven Hour Lamb
12th February, 2017

At first you read the title and think "SEVEN HOURS!" but this dish is so easy to make and you can put your feet up

Just make sure you have a heavy based dish with a good seal around the edges to stop the dish drying out. Check on the dish occasionally and if needed, top up with some more wine


  • 2 kg leg of lamb
  • 4 cloves of garlic
  • Sprigs of rosemary
  • Olive oil
  • 1 onion, quartered
  • 200ml red wine


    Preheat the oven to 140 C

    Peel and thinly slice the garlic.

    Make small incisions in the lamb and stuff in the garlic cloves and rosemary sprigs

    In a large heavy based pan, heat the oil and brown the lamb all over and then season with salt and pepper. Remove from the lamb from the pan and set aside.

    Brown the onion in the lamb pan and then place the lamb back in. Finally, add the wine, cover and cook in of the oven for 1 hour.

    After an hour, turn the oven down to 110 C