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Mediterranean Leg of Lamb

Slow cooked leg of lamb with olives and artichokes

10

Serves

25 mins

Prep Time

7 hrs

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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High Iron

Ingredients

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1 Quality Mark lamb leg

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4-6 garlic cloves

crushed

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1/2 cup fresh oregano leaves

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1/4 cup fresh rosemary

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12-18 sun-dried tomatoes

halved

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2 tsp white sugar

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1/4 cup white wine

To finish

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4 tomatoes

quartered

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400g can chickpeas

drained and rinsed

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1 cup black olives

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4 marinated artichoke hearts

quartered

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1/4 cup fresh oregano leaves

Method

To Slow Cook Lamb

1

Turn the slow cooker on to low to pre-warm while preparing the ingredients.

2

Use a sharp, long, thin-bladed knife to make 12-18 deep slits all over the lamb.

3

Slice each garlic clove in three.

4

Wrap a slice of garlic and a few leaves of oregano or marjoram and rosemary in a sundried tomato half and push into one of the deep cuts.

5

Repeat with remaining ingredients.

6

If wishing to brown the lamb: Heat a dash of oil in a frying-pan and brown the lamb well.

7

Put the lamb into the slow cooker, sprinkle over the sugar and pour the wine around the meat.

8

Cover with the lid and cook on low for 7-8 hours or high for 4-5 hours, until the lamb is well cooked.

9

The lamb can be enjoyed at this time with the juices that have collected from the cooking.

10

Or, you can finish the dish with the remaining ingredients as follows:

11

Remove the lamb to a warm plate, cover and leave to rest.

12

Add the tomatoes, chickpeas, olives, artichoke hearts and oregano.

13

Cover and cook on high for 20-30 minutes.

14

Season with salt and pepper.

15

Transfer the lamb to a large meat platter and cover.

16

Allow to rest for 20 minutes before carving.

17

Sprinkle with flaky salt if wished.

Nutrition Information per Serving (103g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

582kJ (139 kcal)

Protein

18.2g

Total Fat

6.2g

Saturated Fat

2.5g

Carbs

1.6g

Dietary Fibre

g

Sodium

89mg

Iron

1.6mg

Zinc

3.2mg

Vitamin B12

2µg