Slow roasted mediterranean lamb
serves 8| prep 10 mins cooking 7 hours 10 mins
1 tbs extra virgin olive oil
2.7kg leg of lamb, excess fat trimmed, fat scored
2 brown onions, thinly sliced
2 red capsicums, deseeded, thickly sliced
4 garlic cloves, thinly sliced
125ml ( 1 ⁄2 cup) white wine
375ml (1 1⁄ 2 cups) chicken stock
8 fresh thyme sprigs
3 fresh or dried bay leaves
400g can baby roma tomatoes
80g ( 1⁄2 cup) pitted kalamata olives
Fresh continental parsley leaves, to serve Crusty bread, to serve
1 Preheat oven to 130°C/110°C fan forced. Heat oil in a large flameproof roasting pan over high heat. Season lamb and add, fat side down, to the pan. Cook for 10 minutes or until golden. Turn over and cook for a further 5 minutes. Transfer lamb to a plate.
2 Drain all but 1 tbs fat from the pan. Reduce heat to medium. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until aromatic. Pour in wine. Simmer for 5 minutes or until reduced slightly. Add stock. Bring to the boil.
3 Return lamb to the pan. Add thyme and bay leaves. Cover pan tightly with baking paper and then foil. Roast for 6 hours or until lamb is tender.
4 Increase heat to 180°C/160°C fan forced. Add the tomato to the pan. Roast, uncovered, for 40 minutes or until the lamb is golden and the liquid has thickened.
5 Set aside half of the lamb mixture
(see make ahead note). Stir through olives and scatter with parsley. Serve with crusty bread.
PER SERVE • 52.1g protein • 19.1g fat (6.6g saturated fat) • 25.2g carb • 4.9g dietary fibre • 506 Cals (2113kj)