Spring is finally here in Western Australia and lamb is back on the menu!
This is a great recipe of you are feeding people who aren’t too keen on chilli, bags of flavour and not too spicy. It is also slow cooked so, ideal if you are entertaining as you really have very little to do once the lamb is in the oven.
It can easily feed a bigger crowd, just add more side dishes but the leftovers are divine too, I’ll share my Mexican Stir Fried Rice recipe soon using leftovers from this lamb!
I serve this with steamed rice, fresh salsa, salad, guacamole, tostades and refried beans, that way everyone can have as little or as much as they like!
2.5kg leg of lamb
3 red onions, peeled and sliced into 1cm rings
3 dried ancho chillies
3 tablespoons cider vinegar
200mls water, just under boiling…
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