Slow-cooked Mediterranean lamb
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Are you looking for an impressive, yet easy to cook, dish to serve at your next dinner party? Look no further than Slow-cooked Mediterranean lamb. This dish is packed with flavour, yet is surprisingly simple to prepare.
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) Chicken 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
Instructions:
Step 1
Preheat oven to 130C/110C fan forced. Heat a large flameproof roasting dish over high heat. Season the lamb and cook, fat side down, for 10 minutes or until starting to turn golden. Turn and cook for a further 5 minutes. Transfer the lamb to a plate.
Step 2
Drain all but 1 tbs fat from the pan. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the wine and simmer for 5 minutes or until reduced slightly. Add the stock.
Step 3
Return the lamb to the dish. Add the thyme and 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 to the pan. Roast, uncovered, for 40 mins or until the lamb is golden and the liquid is reduced.
Step 5
Stir through the olives and scatter with parsley and extra thyme (if using). Serve with crusty bread.
To make this dish extra special, be sure to use a good quality olive oil and white wine. If you can’t find fresh thyme, you can substitute with dried thyme. This dish can be made ahead of time and reheated, so it’s perfect for a busy weeknight meal. Serve with a green salad and some crusty bread.
This Slow-cooked Mediterranean lamb is a delicious and easy meal that is perfect for a busy weeknight. Be sure to use a good quality olive oil and white wine for the best results. This dish is sure to please any crowd and is easy enough to make so that you won’t be spending all night in the kitchen. So, next time you’re looking for a show-stopping dish to make, give Slow-cooked Mediterranean lamb a try.
Let us know in the comments how you liked this dish.
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) Chicken 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
Instructions:
Step 1
Preheat oven to 130C/110C fan forced. Heat a large flameproof roasting dish over high heat. Season the lamb and cook, fat side down, for 10 minutes or until starting to turn golden. Turn and cook for a further 5 minutes. Transfer the lamb to a plate.
Step 2
Drain all but 1 tbs fat from the pan. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the wine and simmer for 5 minutes or until reduced slightly. Add the stock.
Step 3
Return the lamb to the dish. Add the thyme and 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 to the pan. Roast, uncovered, for 40 mins or until the lamb is golden and the liquid is reduced.
Step 5
Stir through the olives and scatter with parsley and extra thyme (if using). Serve with crusty bread.
To make this dish extra special, be sure to use a good quality olive oil and white wine. If you can’t find fresh thyme, you can substitute with dried thyme. This dish can be made ahead of time and reheated, so it’s perfect for a busy weeknight meal. Serve with a green salad and some crusty bread.
This Slow-cooked Mediterranean lamb is a delicious and easy meal that is perfect for a busy weeknight. Be sure to use a good quality olive oil and white wine for the best results. This dish is sure to please any crowd and is easy enough to make so that you won’t be spending all night in the kitchen. So, next time you’re looking for a show-stopping dish to make, give Slow-cooked Mediterranean lamb a try.
Let us know in the comments how you liked this dish.
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