Take a minimum-fuss, maximum-flavour approach to cooking with this slow-braised lamb. The one-pot dish works marvellously with oven-roasted potatoes, a fresh garden salad and a bottle of vino, of course.
SERVES: 4
PREPARATION: 10MIN
COOKING: 1hr 10MIN
SKILL LEVEL: EASY
Ingredients
- 1 leg of lamb
- 3-4 tbsp extra virgin olive oil
- 150 ml white wine
- a few garlic cloves
- rosemary
- sage
- laurel
- salt and pepper to taste
- 3-4medium roasting potatoes, cubed, tossed with 3-4 tbsp of extra virgin olive oil and salt
Instructions
- Cut the lamb into small pieces.
- Heat up the oil in a medium sized frying pan, add the herbs and garlic and garlic and stir fry until fragrant.
- Add the lamb, and season with salt and pepper. Allow the lamb to become a golden tan, then deglaze the pan with the wine.
- Once the alcohol evaporates, add water and allow to cook for about 1 hour or until fork tender, over low heat.
- In the meantime, roast the potatoes in a hot oven (200ºC) for 45 minutes on until golden brown.
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.