Slow Cooked Lamb Leg with Spring Vegetables
TM5 TM6

Slow Cooked Lamb Leg with Spring Vegetables

4.0 (3 ratings)

Ingredients

  • 42 - 48 oz leg of lamb, boneless (2.5-3 lbs.)
  • 7 garlic cloves, divided
  • 5 sprigs fresh oregano, leaves only
  • 3 tbsp dried oregano
  • 5 stalks fresh rosemary, leaves only, divided
  • 1 ½ tsp fresh ground black pepper, plus extra to taste
  • 1 tsp salt, plus extra to taste
  • 3 oz extra virgin olive oil, divided
  • 20 oz water
  • 2 tbsp beef stock paste
  • 2 dried bay leaves
  • 15 oz Yukon gold potatoes, quartered, (approx. 3 lg. potatoes)
  • 8 ½ oz carrots, sliced (2 in.), (approx. 4 md. carrots)
  • 8 oz zucchini, in pieces (2 in.), (approx. 2 zucchini)
  • 6 stalks broccolini
  • 1 heaping tbsp all-purpose flour
  • 3 ½ oz red wine
  • ½ oz freshly squeezed lemon juice (approx. ½ lemon)

Nutrition
per 1 portion
Calories
2021 kJ / 483 kcal
Protein
49 g
Carbohydrates
19 g
Fat
22 g
Fiber
4 g

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