Name: Slow Roasted Provençale Lamb
Total time: 5 h
Yield: 6
Ingredients: 1.25kg (3lb) half a leg or shoulder of lamb; 4 garlic cloves, sliced a few rosemary stalks; 3tbsp balsamic vinegar; 2tsp all-purpose seasoning; 2 onions, sliced; 2 large heads of fennel, sliced; 4tbsp olive oil; 400g (14oz) midi plum tomatoes; 100g (3.5oz) Kalamata olives; A few parsley leaves

VMG Recipes