November 11, 2017
Main Dish, Lamb/Mutton, Australian,
Easy/Beginner Cooking, Christmas, Entertaining, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat more
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"I have no idea where this recipe came from, but I found written in an old book years ago.
I thought I would look it up before posting, and I have just noticed that nearly exact same recipe on a T.A.F.E. (N.S.W.) site.
I have not cooked lamb for many, many years, but I think this may have been one of those basic down to earth recipes used years ago.
Basic is usually good.... and I think this may have been an original recipe used without all the .... excuse me for saying this "Fluff and Stuff""
Preheat the oven to 160C.
In a large bowl mix the vinegar, with ¼ of a cup of the brown sugar adding the olive oil, salt and pepper ~ Add the lamb and set aside to marinate for half an hour.
Place the lamb, skin-side up onto and place rack in/on a large baking dish.
Add the garlic, marinade and stock to the baking dish; Sprinkle the lamb with the remaining sugar & top with the rosemary.
Cover lamb with foil and roast for 3 hours.
After the required time remove the foil & increase the oven heat to 180C; Roast lamb for another 30 minutes.
Use the pan juices to make a lovely gravy.
It's that time of year again to take advantage of great weather and to smoke your...