This weekend, we slow-cooked the most incredible leg of lamb. The meat was so tender it practically fell off the bone, and the flavours… oh, the flavours!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Leg of Lamb Slow Cooked
Servings: 8 People
Ingredients
- 2 kg Lamb , 1.2 kg leg and 0.80 kg from ribs
- 2 Large Yellow Onions , peeled and quartered
- 6 Potatoes , peeled and cut in big chunks and/or wedges
- 20 ml Red Wine Vinegar
- 50 ml Lemon Juice
- 2 tbsp Dijon Mustard , mild
- 1 tbsp Dry Oregano , ground
- 1 tsp Dry Thyme , ground
- 1 tsp Dry Coriander , ground
- 70 ml EVOO , Extra Virgin Olive Oil
- 140 ml White Wine
- 2 tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- 1½ hours prior to cooking take the lamb out of the refrigerator to come to room temperature.
- Place the lamb in a large bowl, make a few slits in the tender parts of the lamb and pour on it the vinegar and the lemon juice.
- Then rub all over it the mustard, sprinkle the oregano, thyme and season with half of the salt and pepper. Keep aside.
- In the meantime, turn the oven on, air circulation at 175° C, rack set at the middle.
- Take a large oven proof cooking tray or Dutch oven and line 2 large pieces of parchment paper in a cross pattern keeping their ends hanging outside the tray. Add the potatoes and onions, pour on top of them the oil, sprinkle the coriander and season with the remaining half of the salt and pepper.
- Add on top the lamb and gently pour the wine. Tightly fold inwards the parchment paper making sure that all ends are well clipped together. Either close the tray with a sheet of tin foil or if you are using a Dutch oven then close with its lid. Place in the oven cooking for 5 ½ – 6 hours. After 3 ½ – 4 hours open and check if it has absorbed the juices or not. If yes, then add some water, close tightly again and return to the oven.
- Remove from the oven, cover and let rest for about 30, then serve while using 2 forks to pull and shred the meat.
