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18 June 2009

Very Slow and Very Tender Lamb


As anyone reading this blog will have picked up lately, I have been experimenting with slow cooked lamb. Often I try to combine a crunchy top, and a tender core. But this time I decided not to try and make any part of the lamb crunchy and go for a true slow cooked, fall of the bone, lamb (as opposed to part slow cooked and slow roasted, which are different). I used half a leg for just the two of us, but you could probably cook a whole leg in the same amount of time.

And this dish turned out exactly how I wanted it to (it received a 'very good' from Mark)!
And it was so easy to make. It does require a bit of forward planning (ie remembering to put it in the oven) but once it is in, you can just forget about it.

What more could you ask for really?

Ingredients

1/2 leg of lamb
Flour for dusting
Olive oil for frying
1 head garlic, cloves peeled and left whole
2 onions peeled and quartered
1/4 cup red wine vinegar
2 cups beef stock
400g tin tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
4 bay leaves
A few sprigs thyme and sage
Freshly ground pepper

Method

Preheat the oven to 120 degrees. Dust the lamb in flour. Heat oil in a dish that can go on the stove and in the oven (or use a fry pan and transfer to a casserole dish). Brown lamb on each side. Add the vinegar, stock, tomatoes, basil, oregano, bay leaves, thyme, sage and pepper. Cover and cook for 8 hours. Serve with rice or mash and veges.

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