Slow Cooked Leg Of Lamb

Slow Cooked Leg Of Lamb

Slow Cooked Leg Of Lamb

Prep Time
10 Minutes
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

  • 2 Bay Leaves

  • 500 millilitres (17 fluid ounce) red wine

  • 200 millilitres (7 fluid ounce) water

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Dried Thyme

Product Information

£ 1.70/unit,11g
Rosemary

Product Information

£ 1.70/unit,18g
Schwartz packaging

Product Information

£ 2.00/unit,3g

Instructions

  • 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
  • 2 Season the leg of lamb well with Salt and Pepper. Heat the olive oil in a large pan and brown the lamb well on all sides.
  • 3 Transfer to a deep roasting dish and sprinkle over the Thyme and Rosemary.
  • 4 Top with streaky bacon in a criss-cross formation. Add the red onion wedges and Bay Leaves to the dish and pour over the red wine and water. Cover the lamb tightly with foil and slow cook in the pre-heated oven for 4-5 hours until the lamb is tender.
  • 5 Remove from the oven and allow the lamb to rest for 15 minutes before serving. Reduce the cooking liquor in a pan to thicken if necessary. Serve with roast potatoes, green beans and carrots steamed with Cumin seed.
  • 6

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