Slow-cooked lamb with vegetables

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Scatter the onion, carrot, garlic and herbs over the bottom of a large roasting dish. Lay the lamb on top. Roast for 30 minutes. Pour in the wine, season well and cover with foil.
2. Reduce the oven temperature to 180C/fan 160C/gas 4 and cook for 31/2 hours, checking occasionally and basting with the wine. Remove the foil, add the potatoes, squash and tomatoes and cook for 1 hour or until the potatoes are soft and the meat is falling off the bone.

Know-how

Slow cooking, ie cooking meat for a long time at a low temperature, means any fat and connective tissue breaks down and you are left with meltingly soft meat that falls off the bone.

Per serving

932 kcalories, protein 68.9g, carbohydrate 55.4g, fat 41 g, saturated fat 19.6g, fibre 8.1g, salt 0.61 g

Latest comments and suggestions

• Jemma

  24 November 2007

  Jemma commented on this recipe

  Really lovely - the meat just fell off the bone. I thought the potato needed a little longer though so next time I'll pop them in the tray a little earlier.

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• nicnic

  23 January 2008

  nicnic rated and commented on this recipe

  

  lovely winters meal. everyone enjoyed it

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• Tracey

  14 February 2008

  Tracey commented on this recipe

  can some please confirm how long you cook this for

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• elizabeth

  21 March 2008

  elizabeth commented on this recipe

  I think the cooking time is three and a half hours followed by a further one hour once the veg have been added.

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• choccyaddict

  06 May 2008

  choccyaddict rated and commented on this recipe

  

  Absolutely gorgeous! I used sweet potatoes instead of normal potatoes and it soooooo yummy. 6 friends round for dinner oohed and aaaahhhed the whole way through and couldn't belive how easy it was!

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• Maria

  05 December 2008

  Maria rated and commented on this recipe

  

  Totally agree with choccyaddict sweet potatoes are much better and everyone loved it!

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• Leena

  29 December 2008

  Leena rated and commented on this recipe

  

  Amazing! Will definitely make again. Made this for a post Xmas lunch for friends and everyone loved it, including the children (all under 5). Substituted the wine for approx. 1 litre homemade chicken stock (for around 3kg of lamb) because of the children, but think this still worked. Next time I may add a bit more stock to it for more of the gravy. Wasn't sure what type of potato to use, so used desiree as they don't tend to fall apart when slow cooking. Will use the leftovers for a scotch broth as well.

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• carolanne63

  12 May 2009

  carolanne63 commented on this recipe

  i have made this dish twice and used sweet potatoes, and have used a rose wine it is a great dish.

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• debrajayne

  08 September 2009

  debrajayne rated and commented on this recipe

  

  Delicious. I added the tomatoes only half an hour before the end and was perfect.

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Ingredients

• 5 onions , cut into thick slices
• 500g carrots , cut into chunks
• 2 whole garlic heads, separated into cloves
• a large handful of thyme and rosemary
• 2½ kg leg of lamb
• 1 bottle of dry white wine
• 1kg potato , thickly sliced
• 1 butternut squash , chopped into chunks
• 500g cherry tomatoes

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook min 5 hrs

Ingredients

• 5 onions , cut into thick slices
• 500g carrots , cut into chunks
• 2 whole garlic heads, separated into cloves
• a large handful of thyme and rosemary
• 2½ kg leg of lamb
• 1 bottle of dry white wine
• 1kg potato , thickly sliced
• 1 butternut squash , chopped into chunks
• 500g cherry tomatoes

Per serving

932 kcalories, protein 68.9g, carbohydrate 55.4g, fat 41 g, saturated fat 19.6g, fibre 8.1g, salt 0.61 g

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