Tuesday, 14 July 2015

Slow Cooked Leg of Lamb


This is a hearty dish that simply melts in your mouth. A great crowd pleaser that requires no last minute preparation. Instead it can be cooking slowly in the background, oozing sensuous smells, while you enjoy your guests company.

1 leg of lamb
1/2 litre of red wine
1 litre of tomato juices
1 can of peeled tomatoes
3 onions chopped
4 cloves of garlic crushed
1 tablespoon of fresh chopped rosemary
1 tablespoon of fresh chopped thyme
1/4 of preserved chopped lemon if you have some.
Salt and pepper
1 can of chickpeas
1 can of butter beans
Preheat the oven to 150 degrees celcius. Trim all the fat off the lamb. Put the the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, onions, garlic, rosemary, thyme salt and pepper.
Cover and heat in oven for 4 hours. After 4 hours add the chick peas and butter beans. Increase the heat to 200 degrees celcius and cook uncovered for another hour.
This is great served with cous cous, rice or mashed potatoes. The meat will just fall off the bone.
* This Recipe first appeared here

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