6 Ingredients, one pot, no effort. This melting tender lamb dish is filled with flavours and is satisfyingly rich, and best of all it virtually cooks itself.
I decided to treat myself and cook up some lamb.
Most people think that to make a delicious meal, you have to have at least 10 ingredients and several stages to cook it, but you don’t.
Lamb is a meat that is filled with flavours, I think you only need to add a few ingredients to bring some of the flavours out even more.
Half leg of Lamb (I had 900g)
Fresh Thyme Sprigs
Fresh Rosemary Sprigs
300ml Chicken Stock
(3 garlic gloves if you like)
Do it Like This:
Heat oven to 160C/Fan 140C/Gas 3
Prepare the lamb, wipe the meat all over and season with pepper.
Thinly slice the onions and chop the carrots into sticks.
Heat 1.5 Tbsp of Olive oil in a large heavy flameproof casserole dish, add the meat and fry all over on a fairly high heat. Keep turning until it is evenly well browned. Remove and place on a plate.
Now fry the onions and carrots in the pan for about 10 minutes, until the onions are soft and a bit brown. Add some sprigs of the thyme and rosemary, let fry for a few more minutes.
Sit the lamb on top, then add the chicken stock. Cover tightly, bake for about 3 hours. ( depending on how big the lamb is, you might need to cook it for longer)
Use a hand blender for the stock, onions, carrots and the spices and you will have a delicious gravy. Add water or reduce if needed.
To reheat the meat if you are preparing it for another day or have left overs,
reheat the sliced lamb in the gravy, then it doesn’t get dry.
Serve with baby new potatoes and a fresh salad on the side!
Enjoy this effortless slow cooked lamb any day !
Louise Norden | Nailsworth Strength and Fitness
For nutrition advice or personal training please contact Louise on 07923 092 216.