Ingredients
- 1 tblspn olive oil
- 1 x easy carve leg lamb, approx. 1.6 – 1.8kg
- 4 cloves garlic, sliced
- 2 brown onions, sliced
- 1 tblspn dried chilli flakes
- 2 cups red wine
- 1 cup beef stock
- 2 cups chopped fresh herbs, eg. rosemary, parsley, thyme, sage, oregano
- 500g frozen peas
- 60g butter
- 1/2 cup mint leaves
- Salt & freshly ground black pepper
Slow Cooked Herb Lamb
Minted Pea Mash
Serves: 6-8
Prep: 20 mins
Cooking: 7 hrs
Difficulty: Easy
Method
Slow Cooked Herb Lamb
Heat a heavy based pan over a medium to high heat.
Add olive oil then brown the lamb well on all sides.
This will take 6 to 8 minutes.
Remove the lamb from the pan and place into a large casserole dish.
Add the garlic, onions and chilli flakes to the pan & fry for 2 to 3 minutes.
Reduce the heat to medium then add the red wine and stock, stirring to scrape any bits from the base of the pan.
Remove from heat, add the chopped herbs and mix well.
Pour the red wine and herb mix over the lamb & cover tightly with foil or a lid.
Preheat oven to 120°C on the top/bottom eco function.
Place casserole dish on wire rack on shelf level 1 and cook for 6 to 7 hours, or until meat falls from the bone.
Remove meat from the pan and rest for 10 to 15 minutes.
Strain the pan juices and place into a saucepan over a low heat to keep warm and reduce slightly.
Pull the meat from the bone with 2 forks and place into a warmed serving dish.
Pour pan juices over meat and toss to combine.
Minted Pea Mash
Place all ingredients into the un-perforated steamer tray.
Cook FullSteam at 100°C for 8 minutes.
Transfer to heatproof jug and mash coarsely with stick blender.
Place into serving dish.
Drizzle with extra virgin olive oil and garnish with fresh mint.
Recipe presented by NEFF.
