Slow Cooked Lamb Leg with Spring Vegetables

Name: Slow Cooked Lamb Leg with Spring Vegetables
Prep time: 10 min
Cook time: 2 h
Total time: 2 h
Yield: 6 portions
Ingredients: 42 - 48 oz leg of lamb; 7 garlic cloves; 5 sprigs fresh oregano; 3 tbsp dried oregano; 5 sprigs fresh rosemary; 1 ½ tsp fresh ground black pepper; 1 tsp salt; 20 oz water; 2 tbsp beef stock paste; 2 dried bay leaves; 15 oz Yukon gold potatoes; 8 ½ oz carrots; 8 oz zucchini; 6 fresh broccolini; 1 heaping tbsp all-purpose flour; 3 ½ oz red wine; ½ oz freshly squeezed lemon juice

4.1 18 évaluations

Préparation 10min

Total 2h

6 portions

Ingrédients

leg of lamb boneless (2.5-3 lbs.)
42 - 48 oz
garlic cloves divided
7
fresh oregano leaves only
5 sprigs
dried oregano
3 tbsp
fresh rosemary leaves only, divided
5 sprigs
fresh ground black pepper plus extra to taste
1 ½ tsp
salt plus extra to taste
1 tsp
extra virgin olive oil (optionnel) divided
3 oz
water
20 oz
beef stock paste
2 tbsp
2 tbsp vegetable stock paste
dried bay leaves
2
Yukon gold potatoes quartered, (approx. 3 lg. potatoes)
15 oz
carrots sliced (2 in.), (approx. 4 md. carrots)
8 ½ oz
8 ½ oz baby carrots
zucchini in pieces (2 in.), (approx. 2 zucchini)
8 oz
fresh broccolini stalks
6
6 oz broccoli florets, in pieces (1 in.), (approx. 1 lg. head)
all-purpose flour
1 heaping tbsp
red wine
3 ½ oz
freshly squeezed lemon juice (approx. ½ lemon)
½ oz