Friday, September 10, 2010

Slow-Cooked Lamb Roast (Delicious Recipe)

Recipe for 6

1.5kg leg of a lamb
1kg onions (about 4 large ones), thinly sliced
3 tablespoons olive oil
1 handful of thyme sprigs
1 cup red wine
1 teaspoon salt
10-12 black peppercorns
1/2 cup chopped parsley

Preheat the oven to 160oC.
Wash thoroughly the meat. Heat the olive oil in a large heavy flameproof casserole; add the meat and fry all over on high heat for about 10 minutes, turning until it is evenly well browned. Remove to a plate.
Add to the pan the sliced onions and fry for about 5-8 minutes, until well softened. Add the thyme sprigs and cook for one more minute. Add the salt and peppercorns and stir well.
Place the lamb on top of the onions, and add the wine. Cover tightly. Bake for 3 hrs in the preheated oven. The last 30 minutes bake uncovered. Make sure to sprinkle the meat occasionally with its juices.
To finish off, scatter over the meat the chopped parsley. Serve with roast potatoes. Enjoy!