The star ingredient in this particular recipe is my homemade Shiraz infused salt rub. I often make a variety of homemade rubs, salts, pastes at home to achieve the complexity of flavour for a particular recipe.
My absolute favorite is a simple Shiraz infused salt that works magic on casseroles, barbecues and even select soups like a rich herb infused Roast Tomato Soup. Even better it is SO easy to make
For the Shiraz infused salt. Take 500gms of salt and soak 2 generous wine glasses of good quality Shiraz. Combine thoroughly and leave to dry in a very low oven. ( 60 degrees centigrade) for 2 hours. Store in an airtight container, glass preferably so you can indulge in the beautiful plum colour!
Serves 8
- 1 leg of lamb, fat trimmed approx 11/2 kg
- 2 bulbs of fennel finely sliced
- 2 bulbs of garlic, skin left on and sliced horizontally in half
- Olive oil
- Salt and Black pepper for seasoning
- 3 sprigs of fresh thyme
- 2 glasses of red wine
For the marinade
- 5 Tbs olive oil
- 8 cloves of garlic, finely chopped
- 2 generous tsp of Shiraz Infused salt
- 1 Tbs of smoked Spanish paprika
- 1 Tbs of dried oregano
- 1 bunch of rosemary, finely chopped
- 1 bunch fresh mint, finely chopped
- 2 Tbs of molasses
- 1 tsp cracked black pepper
- Sea salt flakes
1. Preheat oven to 180degrees centigrade. Combine all Ingredients for the marinade. Cut a deep slash into the side of the lamb, going almost all the way through, but not out the other side, creating a pocket for the marinade.
2. Generously stuff the pocket with the marinade and coat the outsideof the meat with any remaining marinade. Season the outside of the meat again with sea salt flakes and freshly cracked black pepper.
3. Place all the fennel in the bottom of a heavy roasting pan, splashing and coating well with olive oil, salt and black pepper for seasoning. Place the half cut bulbs of garlic as little stands to rest the leg of lamb on. Pour the red wine over this
4. Place the leg of lamb, sitting gently on the garlic. Spread the dried thyme over the top along with some rosemary and roast uncovered for 15 minutes and then cover with foil, reduce the temperature to around 160 degrees. Roast for a further 2 hours.
5. Once it is ready, remove from the foil lined dish and serve in a new elegant serving dish, surrounded with the tender fennel and garlic bulbs. The garlic will have turned into a buttery texture and the flavours mellowed beautifully.
* You can make a very quick gravy by straining out all the remaining juices into a saucepan and add a tablespoon of flour, whisking very quickly to thicken into a glossy wine infused sauce. Divine.
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