Slow Cooked Lamb Leg with Spring Vegetables

Slow Cooked Lamb Leg with Spring Vegetables

4.1 18 rating

Prep. 10min

Total 2 h

6 portions

Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Sodium 787.4 mg

Protein 47.2 g

Calories 2021 kJ / 483 kcal

Fat 22 g

Fiber 4 g

Saturated fat 15 g

Carbohydrates 19 g

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