Slow Cooked Leg Of Lamb
Prep Time
10 Minutes
Cook Time
5 Hour
Ingredients
10
Servings
4-6
If you’re looking for the ultimate dinner party recipe, then this thyme and rosemary leg of lamb may just be it. The deep flavour is achieved by simply slow cooking the cut for four to five hours, until the lamb is tender and falling off the bone. Complete your feast by serving up this slow cooked leg of lamb with a side of seasonal root vegetables, baked sweet potatoes or coleslaw – and don’t forget the carrots! We like ours steamed with cumin seed for a nutty kick, or roasted with a cinnamon glaze for a hint of sweetness.
Ingredients
1.5 kilograms (3.5 pounds) leg of lamb, bone in
2 tablespoons olive oil
2 teaspoons Dried Thyme
1 teaspoon Rosemary
250 grams (9 ounces) streaky bacon
2 red onions, cut into wedges
500 millilitres (17 fluid ounce) red wine
200 millilitres (7 fluid ounce) water
Schwartz Sea Salt and Black Pepper to season