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Slow Cooked Lamb

recipe from abbylidiastephanie.blogspot.com
Slow Cooked Leg of Lamb
adapted from
Stephanie's Seven-hour Leg of Lamb with Anchovy and Garlic, pg 532
Serves 6

4 anchovy fillets
2kg leg of lamb
3 garlic cloves, quartered lengthwise
1 tbsp olive oil
bay leaf, sprig of parsley, sprig of thyme
1 cup chicken stock
1 cup red wine

Cut each anchovy fillet into 3 pieces. Make 6 deep incisions on each side of the lamb and stuff with a piece of anchovy and a sliver of garlic. Grind over salt and pepper and rub into meat. Heat oil in a fry pan and brown off the lamb on all sides. Drop bay leaf, parsley and thyme into bottom of slow cooker and put lamb on top.

Pour in the stock and wine. Put on the lid and cook on low for 7 - 8 hours.

When ready to serve, remove lamb to a plate and cover to keep warm. Put juices into a saucepan and reduce a bit. They wont reduce into a thick gravy, unless you want something that resembles vegemite in taste.

Serve with glazed carrots (see recipe) and roast potatoes.