Slow cooked Leg of Lamb with White Wine Gravy and Spinach

Ingredients:
1 Fresh or thawed Leg of New Zealand Lamb 2 Onions
2 Carrots
2 Celery stalks
750ml Bottle Sauvignon Blanc
A large handful of spinach leaves
Salt and Pepper to season

Method:
1. Preheat the oven to 140°C/400°F/Gas Mark 6.

2. Roughly chop the onions, carrots and celery and place the chopped vegetables in the Le Creuset Roaster with 1/2 bottle of wine. Put the lamb on top of the vegetables, and cook for 3 hours.

3. Once cooked remove the lamb from the dish and pour the juices and vegetables into a blender. Blend in to a paste and sieve to be left with a gravy. If needed simmer in a small sauce pan to thicken and season to taste.

4. Place the leg of lamb in the roaster, seasoning with a generous sprinkle of salt and finally cover with overlapping leaves of wetted spinach pressed onto the lamb. Cook for 1 hour at 160°C.

5. Remove from the oven, rest under a foil cover at room temperature for 20 minutes then carve and serve with the gravy.

6. Great with roasted parsnips and seasonal vegetables

©Meat & Wool New Zealand 2009

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