Lamb Pot Roast

Serves 5-6

Ingredients:

Lamb:

• Leg of lamb (around 1kg – 1.5kg)
• 15ml oil
• 5 cloves of garlic
• 3 sprigs of fresh rosemary
• 1 tbsp Cajun spice
• 1 tbsp BBQ spice
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp sugar
• 200ml red wine
• 125ml BBQ Sauce

Sauce/Gravy:

• 1 tbsp sugar
• 30ml Worcestershire sauce
• 125ml BBQ sauce
• 200ml wine
• 1 sprig rosemary

Steps:

Add the spices, salt and pepper on to the lamb and rub it in and coat the entire lamb.

Make 10 incisions in the lamb; do this evenly across the entire lamb. Cut the garlic cloves I half.

Stuff the garlic into these incisions, as well as the rosemary.

Put a pot over a medium to high heat and  add the sugar and let it caramelize, ensure not to burn the sugar, leave it just until it gets to a golden brown colour then add in the lamb and let it sear on all sides in the caramelized sugar.

Add the oil and fry the lamb for 1 minute further, add in the red wine and the BBQ sauce and let it simmer for an hour on a medium heat with the lid on.

By this stage there should be more cooking juices in the pot released from the lamb. Pour half of the cooking juice out and set aside. Put the lid back on and let the lamb simmer gently over a medium heat for another hour.

Remove the lamb from the pot and let it rest.

In the same pot, add the sugar and Worcestershire sauce and give it a stir, then add the lamb juice that you set aside, along with the red wine and BBQ sauce,  a pinch of salt and pepper to taste and the rosemary,  then let it reduce down until the wine has cooked off and it is a saucy consistency.

Slice the lamb into thin slices and pour the sauce over.

Serve with crispy oven potatoes!