Another fantastic winter warmer, this recipe aims to please with succulent slow cooked lamb with rosemary, brought to life by thyme, garlic and olive oil and ideal to serve with seasonal vegetables and potatoes for a hearty home-cooked meal.
How it’s done
- Remove the excess fat from the lamb. Place it in a bowl, and with a knife, make a few incisions in the flesh of the meat.
- Cover the lamb with some olive oil and garlic, and then rub the sprigs of rosemary together between your hands and sprinkle it over the lamb.
- Using a fork work the marinade into the meat by pushing it into the incisions and stirring it so that it is fully coated.
- Season the lamb with some salt and pepper, cover and leave to rest in the fridge for a few hours or overnight.
- Pre heat the oven to 180ºC / gas mark 4.
- Heat some olive oil in a large pan and brown the lamb all over, turning occasionally.
- Remove the lamb from the pan and put it in a casserole dish. Add a little more oil to the pan if necessary and then sauté the onions and other vegetables. Cook for about 5 minutes until the onions are soft and then add all the vegetables to the casserole dish.
- Pour in the wine and stock, giving the mixture a stir. Rub in the remaining rosemary and thyme leaves between your hands and sprinkle over the casserole.
- Cover it with a lid and cook in the oven for approximately 1½-2 hours until the meat is tender.
- When it is ready to serve you may want to thicken the sauce. Remove the lid and leave the lamb to cook uncovered for 30 minutes, stirring occasionally. This will allow the sauce to reduce and thicken.
Serve with seasonal vegetables and your choice of potato for a hearty, delicious main meal.