Ingredients
1 Tbsp garlic cloves
1 tsp thyme
1 bay leaf
4 Tbsp chopped parsley
2 1/2 kg leg of lamb salt and pepper
5 Tbsp wine
60 ml oil
100 gm Diced carrots
100 gm sliced onions
100 gm celery stalks
150 ml brown stock
2 Tbsp sugar
Boiling water
2 Tbsp vinegar
Method
Place half the vegetables,
herbs and a piece of lamb at the bottom of a bowl. Cover it with the rest
of the lamb. Spread remaining vegetables and herbs over the meat. Pour wine and
oil and leave it overnight. Drain meat 30 minutes before cooking. Heat oil and
brown meat before roasting at 200 degrees c for 1 1/2 hours. Strain marinade
and bring to a simmer with stock. Cook for 15 minutes. Season and thicken with
corn flour.
