Roast leg of lamb

It’s not the festive season, but you can certainly still enjoy a delicious leg of lamb. This recipe is perfect for a special occasion. It requires quite a bit of time, but is well worth the effort.

Preheat the oven to 100°C.

Rinse the leg of lamb with water and place in a casserole.

Mix the apple vinegar, honey, paprika, coriander, salt and pepper together into a paste. Smear it over the entire leg.

Place the bay leaf, rosemary, garlic and onions in the casserole, and add the water. Fit the lid, and place in the oven. Cook for eight hours or overnight, until the meat is falling off the bone.

Once cooked, pour the contents into a colander, ensuring that the liquid is caught in a bowl. Reserve about one cup of the liquid.

Mix the corn flour and a bit of the reserved stock to make a paste, then add the remaining stock and mix well. If the mixture is too thin, add more corn flour.

Place the sauce in the microwave oven for two minutes, stirring frequently until it is thick and smooth. Pour the sauce over the lamb.

Place the lamb back in the oven (without the casserole lid) and turn on the grill. Grill until light brown.

Fit the lid of the casserole, and turn the oven down to 60°C. Keep the dish in the oven until serving. Serve with vegetables such as peas and mashed potato.