Slow-cooked leg of lamb with sherry & autumn vegetables from From the Oven to the Table: Simple Dishes That Look After Themselves (page 188) by Diana Henry

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Accompaniments: Olive oil-roasted sweet & sour greens with raisins & pine nuts

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Notes about this recipe

  • meginyeg on August 21, 2023

    I didn't enjoy this as much as other lamb leg recipes. The saffron made for a pretty coloured rub but the flavour was odd with the lamb. My veggies also ended up a soft mushy mess. We won't use this recipe again

  • embk27 on October 30, 2020

    Delicious one pot. The veg cooked in the sherry sauce was super tasty. Instead of uncovering in the last 45 mins, I kept covered until the end of the oven time then removed the lamb and veg; I then put the pot on the hob and reduced the sauce that way.

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