Slow Cooked Garlic Lamb
Tender and versatile
Serves
7 - 8
Prep Time
15 mins
Cook Time
3 hrs 5 mins
This tantalisingly tender garlic and herb lamb is an absolute stalwart, and an immensely satisfying dish for the guests or family.
To cook this in a slow cooker, brown the lamb if you can and add all ingredients to the bowl of your slow cooker. Good on low for 8 hours (all day) or high for 6 hours.
To reduce the cooking liquid drain it into a saucepan and simmer until it is slightly reduced and thicken with cornflour as above.
This recipe was written by Cherie Metcalfe and published with permission from Pepper & Me.
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ShareIngredients
1 boneless Quality Mark lamb shoulderi
or leg5-6 garlic clovesi
1 onion
sliced1 sprig fresh rosemary
2 cups beef stock
or lamb2 Tbsp Pepper & Me "Italian Stallion" Herb Blend
1 heaped tsp Pepper & Me "Man Grind" Salt Blend
Method
Brown lamb in a small drizzle of oil in a large cast iron casserole.
Sprinkle generously with Italian Stallion and Man Grind.
Add garlic and sliced onion.
Add stock and fresh rosemary.
Bake, covered in a preheat oven at 170ºC for 3 hours (depending on the size of the lamb you may need slightly longer).
Remove from oven, the lamb should be tender and ready to pull.
Carefully lift the lamb out and pull with two forks.
You can either reduce the liquid or or thicken with 1 to 2 tsp of cornflour dissolved in water, or you can leave the sauce thin.
Return the pulled lamb to the gravy.
Brown the lamb if you can and add all ingredients to the bowl of your slow cooker. Good on low for 8 hours (all day) or high for 6 hours.
To reduce the cooking liquid drain it into a saucepan and simmer until it is slightly reduced and thicken with cornflour as in oven method.
Nutrition Information per Serving (181g)
This nutrition analysis is based on 8 serves. Use reduced salt stock to lower sodium content and serve with choice of vegetables.
