Slow Cooked Lamb in Red Wine

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Slow cooked Lamb in Red Wine – A great time saver that can be made ahead and ideal for the slow cooker.

I’m really big into recipes that are real time savers, and this is no exception. Put it in the slow cooker before work and come home to the most amazing, mouth watering smell as you walk in through the front door. What’s not to love!

You could even skip the meat browning stage if needed, if the slow cooker is being used.  Just whack it on low for at least 8 hours.  Even the mashed potato can be made ahead and frozen to save time( mashed potato freezes really well, just heat through in the microwave).

This is new dish for me and was adapted from an early Jamie Oliver book ‘Return of the Naked Chef’.

I have to confess to make though, this was due to be a slow cooker recipe, but I couldn’t fit the leg in the pot and I had nothing to cut the bone down with! 🙄 Still, here we are and it turned out great in the end, also, something that I will definitely make again, and again.

 

Slow Cooked Lam in Red Wine

  • Servings: 4-8
  • Time: 5-8hrs
  • Difficulty: easy
  • Print

Beautifully succulent slow cooked lamb in a rich red wine and port gravy.



Credit: Adele – Live Change Challenge


Ingredients

  • 1.6-2Kg Leg of lamb
  • 3 Medium Onions
  • 300ml Red Wine
  • 150ml Port
  • 250ml Stock (I used beef)
  • 2 bay leaves
  • 6 sprigs Thyme
  • 4 sprigs of Rosemary
  • 3 cloves of Garlic
  • salt & pepper


Directions

  1. Heat the oven to 150C/300F. In a large frying pan, heat some oil and add the crushed garlic cloves and 2 sprigs of Rosemary. Add the lamb leg and brown on all sides, then remove everything from the pan and set aside.
  2. Slice the onions and fry in the lamb juices
    until slightly browned (this adds good flavour). add everything to the onion, except the lamb and bring to a boil.
  3. Now add everything to an ovenproof pot
    and cook in the oven for 4 hours for a small leg or 5 hours for a large leg.

NOTE:

  • If making in a slow cooker, you can either halve the liquid, or what I do is tip the cooking liquor into a saucepan and reduce it until its the consistency you want.
  • This can be made the day before if needed, cooled and chilled. just pop back in the oven for an hour to warm back through, or on the hob if your pan allows.

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