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Mediterranean leg of lamb
30 minutes
in the slow cooker low 7-8 hours, high 4-5 hours
10
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The original version of this recipe is one of my husband's favourites. It was done with a boned, butterflied leg of lamb and cooked on the barbecue, turned slowly to ensure an even, well-browned outside and tender pink inside so that, when carved, the lamb is sensational. This slow-cooker version is equally scrumptious.
Ingredients
- 1 full leg of lamb
- 4-6 cloves garlic, crushed and peeled
- ½ cup fresh oregano or marjoram leaves
- ¼ cup fresh rosemary leaves
- 12-18 sun-dried tomato halves in oil, well drained
- 2 teaspoons sugar
- ¾ cup white or rose wine
- to finish, optional
- 4 large juicy tomatoes, quartered
- 400 gram can chickpeas, well drained, optional
- 1 cup black olives
- 4 artichoke hearts, quartered
- ¼ cup fresh oregano leaves
Method
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Use a sharp, long, thin-bladed knife to make 12-18 deep slits all over the lamb.
- Slice each garlic clove in three. Wrap a slice of garlic and a few leaves or oregano or marjoram and rosemary in a sun-dried tomato half and push into one of the deep cuts. Repeat with the remaining ingredients.
- Heat a dash of oil in a frying pan and brown the lamb well.
- Into the pre-warmed slow cooker put the lamb. Sprinkle over the sugar and pour the wine around the lamb. Cover with the lid.
- Cook on low for 7-8 hours or on high for 4-5 hours, or until the lamb is cooked.
- The lamb can be enjoyed as is at this time with the juices that have collected from the cooking, or finished with the remaining ingredients, remove the lamb to a warm plate, cover and leave to rest. Add the tomatoes, chickpeas if using, olives, artichoke hearts and oregano. Cover and cook on high for 20-30 minutes. Season with salt and pepper.
- Transfer the lamb to a large meat platter and cover. Allow to rest for 20 minutes before carving. Sprinkle with flaky salt if wished.
Cooks Tips
- Allow sufficent resting time to ensure the lamb is juicy and moist when carved. Use a thin-bladed, very sharp carving knife to cut thin slices, as thick slices (of any roast meat) can seem tougher than they are. - After carving the leg of lamb, the bone can be used to make soup. Add to a stockpot of water with onion, carrot, celery and one packet of dried flavoured soup mix. Any meat remaining on the bones will fall off into the soup.
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