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Slow Cooked Garlic Lamb

Tender and versatile

7 - 8

Serves

15 mins

Prep Time

3 hrs 5 mins

Cook Time

Pepper & Me

Recipe author

Pepper & Me

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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High Protein

Ingredients

Garlic and herb lamb

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1 boneless Quality Mark lamb shoulder

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or leg

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5-6 garlic cloves

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1 onion

sliced

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1 sprig fresh rosemary

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2 cups beef stock

or lamb

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2 Tbsp Pepper & Me "Italian Stallion" Herb Blend

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1 heaped tsp Pepper & Me "Man Grind" Salt Blend

Method

Oven

Slow cooker

1

Brown lamb in a small drizzle of oil in a large cast iron casserole.

2

Sprinkle generously with Italian Stallion and Man Grind.

3

Add garlic and sliced onion.

4

Add stock and fresh rosemary.

5

Bake, covered in a preheat oven at 170ºC for 3 hours (depending on the size of the lamb you may need slightly longer).

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Start Timer

6

Remove from oven, the lamb should be tender and ready to pull.

7

Carefully lift the lamb out and pull with two forks.

8

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.

9

Return the pulled lamb to the gravy.

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Nutrition Information per Serving (181g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

647 kJ (155 kcal)

Protein

19.0g

Total Fat

7.9g

Saturated Fat

2.7g

Carbs

1.6g

Sugars

1.2g

Sodium

473mg

Iron*

1.2mg

* Percentage of recommended daily intake (Aust/NZ)