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Slow-cooked Easter Lamb

Recipe from: 5/13/2007 12:00:00 AM
Slow-cooked Easter lamb

Ingredients 7
Servings 8


  • 2
    leg of lamb
  • 60
    olive oil
  • 4
    large onions
  • 2
    red pepper
  • 500
    red wine
  • 4
    sprigs of thyme
  • 5


3 hrs

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.


Read more on: roast  |  slow cook  |  lamb

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