8+ hrs, Lamb
March 23, 2016
8 hrs 30 mins
Leg of lamb
8 over ripe tomatoes
4 large carrots, cut to circles
4 large zucchinis, cut to circles
2 large brown onions, roughly diced
500ml red wine, more or less as to taste
3 large cloves of garlic, crushed
Salt and pepper
Tin of tomatoes if required
1Cut an X in the top and bottom of each tomato. Place in a large pan and boil until you can peel the skin off, then chop or mash roughly.
2Season flour with salt and pepper and lightly coat the lamb.
3In a hot pan, add the oil then sear the lamb until lightly browned.
4Put lamb in SC.
5In the same pan, deglaze the pan with a splash of red wine, scraping all the browned lamb from the bottom.
6Add the onion and garlic and cook until soft and translucent.
7Add the carrots, zucchinis and tomatoes to pan. Pour in the rest of the wine. - This is where you can use that extra tin of tomatoes instead of all the red wine for the sauce. Simmer for 10 mins
8Pour over lamb. Put SC on low and cook for around 8-9 hours.
9Remove the lamb, and a serve of the veggies to be eaten with the lamb.
10Blitz the rest of the veg and juices to make a gravy.
11I serve with sweet potato, potato and onion mash, the cooked veg and fresh bread.
Submitted by Hayley Masters
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