Summer or winter, lamb is always a favourite in this household. It does however bring with it a heated debate to decide if we should have a Shiraz or a Chardonnay with our Six hour Slow Cooked Lamb. In an attempt to keep all parties happy (especially the chef) we normally end up cracking a bottle of each and discussing the pros and cons of each!!
Why don’t you grab a bottle of each and let us know what you prefer!
Six hour Slow Cooked Lamb
- 3 cloves garlic, quartered
- 3 sprigs rosemary, cut into 2-3cm lengths
- sea salt and cracked black pepper, to taste
- 2 tablespoons olive oil
- 2 medium-size onions, sliced thickly
- 8 carrots, peeled and cut into chunks
- 4-5 turnips, peeled and cut into wedges
- 4 cloves garlic, bruised
- 6-8 anchovies
- 1-2 cups Chardonnay
- 3 cups chicken stock
- mashed potato, to serve
- ½ cup roughly chopped mint and parsley, to serve
- Preheat oven to 150°C (130°C fan-forced).
- Using the tip of a sharp small knife, stab incisions into the leg of lamb; insert slices of garlic with a little rosemary into each incision and season with salt and pepper.
- In a large heavy-based, flame-proof casserole dish, heat olive oil over a medium-high heat; add leg of lamb to pan, brown evenly on all sides. Remove leg from pan, rub with anchovies and set aside.
- Add onions, carrots and turnips. Cook (3-4 minutes) stirring regularly until lightly browned.
- Add garlic, wine and stock to pan; bring to the boil, return meat to pan, cover with baking paper and foil and place dish in preheated oven for 5-6 hours. Check lamb after 5 hours, meat should be falling off the bone when ready.
- Carve the lamb thickly, serve with mashed potatoes, vegetables and a ladle of the broth and sprinkle with mint and parsley.