Slow-roasted leg of lamb with quince sauce
1 x 3 second spray(s)
Lean lamb leg roast, raw
880 g, (buy 1.6kg leg, bone in) fat trimmed
4 clove(s), peeled, bruised
¼ cup(s), (6 sprigs)
600 g, (kipfler) scrubbed
220 g, (1 bunch baby) trimmed, peeled
¾ cup(s), (185ml)
- Preheat oven to 160°C or 140°C fan-forced. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add lamb and cook, turning, for 5 minutes or until browned. Place in a flameproof baking dish with garlic and sprinkle with thyme and rosemary. Cover with foil and bake for 4 hours or until meat starts to fall off the bone.
- Meanwhile, boil, steam or microwave potatoes until just tender. Drain and cut larger potatoes in half lengthways. Line a baking tray with baking paper. Place potatoes and carrots on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper and bake with lamb for the last 30 minutes of cooking.
- Transfer lamb to a serving platter and cover loosely with foil to keep warm. Spoon excess fat from cooking juices in baking dish and discard. Add stock and quince paste to dish and heat over low heat. Cook, stirring, for 2–3 minutes or until quince paste melts and mixture is combined.
- To serve, remove excess fat from lamb and flake meat into large pieces with a fork. Serve lamb with quince sauce and roast vegetables.