Name: Slow-cooked Mediterranean lamb recipe
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 1
Cuisine: australian
Ingredients: 18.20 gm extra virgin olive oil; 2.7kg leg of lamb, excess fat trimmed, fat scored; 2 brown onions, sliced; 2 red capsicum, deseeded, thickly sliced; 4 garlic cloves, thinly sliced; 125ml (1/2 cup) white wine; 375ml (1 1/2 cups) Chicken Style Liquid Stock; 8 sprigs fresh thyme, plus extra to serve (optional); 3 fresh or dried bay leaves; 400g can baby roma tomatoes; 80g (1/2 cup) pitted kalamata olives; Fresh parsley leaves, to serve; Crusty bread, to serve

Slow-cooked Mediterranean lamb recipe

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Prep Time:
10 minutes

Cook Time:
420 minutes

Total Time:
430 minutes

Effortlessly prepare two delicious meals: savory lamb tonight, and irresistible Greek 'nachos' tomorrow using leftovers.

Ingredients:

18.20 gm extra virgin olive oil
2.7kg leg of lamb, excess fat trimmed, fat scored
2 brown onions, sliced
2 red capsicum, deseeded, thickly sliced
4 garlic cloves, thinly sliced
125ml (1/2 cup) white wine
375ml (1 1/2 cups) Chicken Style Liquid Stock
8 sprigs fresh thyme, plus extra to serve (optional)
3 fresh or dried bay leaves
400g can baby roma tomatoes
80g (1/2 cup) pitted kalamata olives
Fresh parsley leaves, to serve
Crusty bread, to serve

Instructions:

Preheat the oven to 130C/110C fan forced. Heat a large flameproof roasting dish over high heat. Season the lamb and sear fat side down for 10 minutes until golden. Flip and cook for an additional 5 minutes. Transfer the lamb to a plate.
Remove most of the fat from the pan, leaving 1 tablespoon. Add onion and capsicum, cook and stir for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Pour in the wine and simmer for 5 minutes until slightly reduced. Finally, add the stock.
Place the lamb back in the dish, sprinkle with thyme and add bay leaves. Cover the pan tightly with baking paper and foil, then roast for 6 hours or until the lamb is tender.
Preheat the oven to 180C/160C fan forced. Place the tomato in the pan. Roast uncovered for 40 minutes, or until the lamb is golden brown and the liquid has reduced.
Combine the olives gently, then garnish with parsley and additional thyme if desired. Enjoy with some crunchy bread.

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