Slow Roasted Lamb with Mexican Seasoning

Ingredients

• 1.5kg leg of lamb
• 2 Tbsp olive oil
• 2 Tbsp Gregg's Mexican Seasoning
• 1 red onion, cut into wedges
• 2 Tbsp Gregg's Crushed Garlic
• 1/2 cup reduced salt chicken or beef stock

Method

Score the meat with a sharp knife. Combine the olive oil and Gregg's Mexican Seasoning.  Rub the mixture over the meat. Cover and refrigerate for at least one hour, or up to 3 hours.

Preheat the oven to 160˚C. Place the lamb in an oven dish with the onion and Gregg's Crushed Garlic.  Roast for 1 hour uncovered, basting occasionally. Pour the stock into the dish and cover the dish tightly with foil. Roast for a further 2 hours or until the lamb is very tender. Continue to baste occasionally.

To serve, slice the meat and drizzle with the pan juices. This is delicious served with creamy polenta or mixed roast vegetables.