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Pre-heated oven 180ºC.
Chop the rosemary roughly, and strew the lamb surface with salt, pepper and the herbs.
Take a heavy cast iron casserole dish (with a lid), heat it with the oil, and brown the lamb on all sides until golden.
Remove the lamb from the dish, and turn the heat down a little. Add the sliced onions and garlic cloves and cook very gently until soft. Add the stock, bring it to a simmer and return the lamb to sit in the onion and stock mixture.
Place the lid on the casserole and put the dish in the oven and cook for an hour and a half.
At the end of the cooking time, remove the lamb from the dish and allow to stand on a serving platter, covered with foil. Return the pan to the element, and simmer until only a bout ¾ cup of the juices remain.
Carve the lamb and pour the juices over the sliced meat. Serve with boiled new season’s potatoes and some fresh asparagus.
Wishart Estate Alexis Merlot/Cab./Malbec
Newton Forrest Estate Cornerstone Cab./Merlot/Malbec
Morton Estate 'The Mercure'
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