Slow-cooked Mediterranean lamb


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Prep two meals at once with this easy dinner idea. Enjoy half the lamb tonight, then use the second batch to make Greek-inspired ‘nachos’ tomorrow (see notes for the recipe).

13 Ingredients

  • 1 tbsp extra virgin olive oil

  • 2.7kg leg of lamb, excess fat trimmed, fat scored

  • 2 brown onions, sliced

  • 2 red capsicum, deseeded, thickly sliced

  • 4 garlic cloves, thinly sliced

  • 125ml (1/2 cup) white wine

  • 375ml (1 1/2 cups) Massel Chicken Style Liquid Stock

  • 8 sprigs fresh thyme, plus extra to serve (optional)

  • 3 fresh or dried bay leaves

  • 400g can baby roma tomatoes

  • 80g (1/2 cup) pitted kalamata olives

  • Fresh parsley leaves, to serve

  • Crusty bread, to serve

5 Method Steps

  • Step 1

    Preheat oven to 130C/110C fan forced. Heat a large flameproof roasting dish over high heat. Season the lamb

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    (2.7kg leg of lamb, excess fat trimmed, fat scored) and cook, fat side down, for 10 minutes or until starting to turn golden. Turn and cook for a further 5 minutes. Transfer lamb to a plate.

  • Step 2

    Drain all but 1 tbs fat from the pan. Add the onion (2 brown onions, sliced) and capsicum (2 red capsicum, deseeded, thickly sliced) and cook, stirring, for 5 minutes or until softened. Add the garlic (4 garlic cloves, thinly sliced) and cook, stirring, for 1 minute or until aromatic. Add the wine (125ml (1/2 cup) white wine) and simmer for 5 minutes or until reduced slightly. Add the stock (375ml (1 1/2 cups) Massel Chicken Style Liquid Stock).

  • Step 3

    Return the lamb to the dish. Add the thyme (8 sprigs fresh thyme, plus extra to serve (optional)) and bay leaves (3 fresh or dried bay leaves). Cover the pan tightly with baking paper and then foil. Roast for 6 hours or until the lamb is tender.

  • Step 4

    Increase heat to 180C/160C fan forced. Add the tomato (400g can baby roma tomatoes) to the pan. Roast, uncovered, for 40 mins or the lamb is golden and the liquid is reduced.

  • Step 5

    Stir through the olives (80g (1/2 cup) pitted kalamata olives) and scatter with parsley (Fresh parsley leaves, to serve) and extra thyme (if using). Serve with crusty bread (Crusty bread, to serve).

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Recipe Notes

Store half the lamb in an airtight container in the fridge overnight for tomorrow’s Greek-style lamb ‘nachos’.

Image by Nigel Lough

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Greek-style lamb ‘nachos’

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