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Mulled wine-glazed roast lamb recipe
Mulled wine-glazed roast lamb recipe
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Tender lamb glazed with mulled wine, perfect for cozy family dinners on cold nights.
Ingredients:
  • 4 whole cloves
  • 495.00 gm dry red wine
  • 141.90 gm caster sugar
  • 1 cinnamon stick
  • 2.2kg leg of lamb
  • 12 baby beetroot, washed
  • 6 pickling onions, peeled, halved
  • 1 bulb garlic, halved crossways
  • 1 orange, thickly sliced
  • 2 fresh rosemary sprigs
  • Rosemary sprigs, to serve
  • Mashed potato, to serve
  • Steamed green beans, to serve
Instructions:
  • In a small saucepan over medium-high heat, mix together wine, sugar, cinnamon, star anise, and cloves. Stir until sugar dissolves, then bring to a boil. Let it simmer for 10 to 15 minutes until slightly thickened. Remove from heat and let it stand for 5 minutes before using.
  • Preheat your oven to 180C/160C fan-forced. Pour a bit of oil into a large roasting pan. Place the lamb in the pan and brush with 1⁄4 of the mulled wine mixture. Season with salt and pepper. Roast for 1 hour, brushing the lamb with half of the remaining mulled wine mixture halfway through cooking.
  • Prepare the beetroot by trimming, leaving 4cm of stems attached. Combine beetroot, onion, garlic, orange, and rosemary in a pan. Roast in the oven for 45 minutes, brushing lamb with the remaining mulled wine mixture halfway through cooking. Once cooked, cover loosely with foil and let it rest for 10 minutes before serving.
  • Present the lamb alongside a medley of colorful vegetables, creamy mashed potatoes, tender beans, and a generous drizzle of flavorful pan juices.

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