Ingredients

The following ingredients have 8 Servings
  • 1 leg of lamb, app 8 lb (3.5 kilo)
  • 4 carrots, chopped
  • 2 ribs celery, chopped
  • 1 red onion, chopped
  • A few black pepper corns
  • 10 prunes, pitted
  • 8 cloves garlic
  • 3 tbsp balsamic vinegar
  • 2 tbs extra virgin olive oil
  • 1/2 tsp salt
  • 1 cup (8oz, 250ml) red wine
  • 1 cup (8oz, 250ml) water
  • 3 tbs cornstarch dissolved in 1/3 cup water

Instruction

  • Put carrots, celery, onion, and peppercorns in the bottom of a roasting pan
  • Put the lamb on top of the vegetables in the roasting pan.
  • Put prunes, garlic, salt, vinegar, and oil in a blender.
  • Purée until smooth, adding a bit of red wine or water as needed.
  • Spread mixture on top of lamb.
  • Add the wine and water to the bottom with the vegetables.
  • Cover and put in oven at 90C (195F) for 6-7 hours. 
  • Remove leg and cover to let rest for 15 – 30 minutes.
  • Strain the juices and bring to a boil in a sauce pan.
  • Stir in as much of the cornstarch mixture as needed to make a smooth, thickened sauce.
  • Carve the lamb and serve, sauce on the side.