Slow-cooked Easter Lamb

Name: Slow-cooked Easter Lamb
Cook time: 180 min
Total time: 180 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 2 kg lamb leg; 60.00 ml fresh chillies 573; 4.00 onions large; 2.00 red pepper; 500 ml wine red; 4 fresh thyme sprigs; 5 cloves garlic cloves

8 servings Cooking: 3 hrs

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Lamb

By Food24 November 03 2009

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Ingredients (7)

2 kg	lamb — leg
60.00 ml	fresh chillies — 573
4.00	onions — large
2.00	red pepper
500 ml	wine — red
4	fresh thyme — sprigs
5 cloves	garlic — cloves

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Method:

Preheat the oven to 160 ºC.

Prepare the lamb; wipe excess moisture off the meat and season all over with salt and pepper.
Heat olive oil in a heavy
based saucepan and seal lamb over fairly high heat for about 8 minutes, turning until it is evenly browned.
Remove and
keep warm.

Add chopped garlic, onions and red pepper
to pan. Fry for 10 minutes until soft. Add
a few sprigs of thyme, season and cook for a further 2 minutes.
Transfer onion mixture into a casserole dish, sit lamb on top of onion mixture, add red wine.
Cover tightly and bake for 3 hours.