16 July, 2015
Slow cooked lamb leg
The recipe's not exactly rocket science:
Roughly chop a carrot, an onion and a couple of celery sticks to make a trivet on the bottom of a slow-roaster. Chop-in a clove of garlic. rub salt and oil all-over a half lamb leg (Bonus points if you leave it this way in the fridge overnight for extra tenderising). Sit the lamb on top of the trivet and sprinkle some dried oregano and lemon zest over it (Or any herbs/spices you like... A bay leaf wouldn't go astray!). Dump a jar of passata over the top and put the lid on.
Set it going on low at breakfast time and by dinner time you'll have delicious, tender meat! I gave mine another 10 minutes in 200° C oven (Could have just been 5 minutes, really). Portion using a spoon and/or fork.
Adjust the seasoning in the remaining cooking liquor and vegetables and use this as a sauce (Pass it through a blender/stick-mixer if you prefer a less "rustic" sauce).
Photos on Google+