Go Back

Slow roasted Spanish style lamb

Author: Alison


  • 1 leg lamb
  • Four cloves of garlic
  • 1 onion
  • 1 chorizo sausage
  • 230 ml red wine
  • 230 ml chicken or lamb stock
  • 200 g cherry tomatoes
  • Salt and black pepper
  • Fresh rosemary
  • Olive oil


  • Preheat the oven to 130C, Gas Mark 1
  • Chop 2 garlic cloves into slivers, cut slits in the leg of lamb and insert the garlic and rosemary.
  • Add olive oil to a pan and gently sear the lamb on both sides.
  • Add some olive oil to the roasting tin and place the lamb into it.
  • Chop the onion and garlic and add to a pan, sauté until soft.
  • Chop the chorizo and add to the pan, cooking gently for a minute
  • Pour in the wine and stock and add the tomatoes. Bring to a boil and simmer for a minute.
  • Pour over the lamb and cover the roasting tin.
  • Cook for three to four hours until tender.