This slow-cooked leg of lamb with cherries is perfect for weekend entertaining.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Slow-cooked leg of lamb with cherries
- leg of lamb (about 2kg)
- olive oil, to drizzle
- handful fresh rosemary, chopped + extra, to garnish
- handful fresh thyme, chopped + extra, to garnish
- salt and freshly ground black pepper, to taste
- 2 x 400g tin whole peeled tomatoes
- 500ml (2 cups) lamb stock
- 250ml (1 cup) red wine
- 200g fresh cherries, pitted + extra, to garnish
- 1 garlic bulb, halved
- 5 sprigs fresh rosemary, chopped
- 4 sprigs fresh thyme, chopped
Preheat the oven to 160˚C and place the leg of lamb in a roasting tray or casserole dish. Drizzle with olive oil and rub the meat with the handful chopped fresh rosemary and thyme leaves. Season to taste.
Add the whole peeled tinned tomatoes, lamb stock and red wine to the roasting tray. Scatter the 200g cherries around the meat and add the garlic, fresh rosemary and thyme to the tray. Cover tightly with foil or a lid and place in the oven to roast, 3 hours.
Remove from oven and set aside to rest, 15 minutes. Garnish with the fresh cherries, fresh rosemary and thyme.