This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten, paying close attention to the red wine and beef stock.
Slow Cooked Herb Lamb with Minted Pea Mash
Slow Cooked Lamb
1 tbsp olive oil
1 x easy carve leg lamb, approx. 1.6 – 1.8kg
4 cloves garlic, sliced
2 brown onions, sliced
1 tspn dried chilli flakes
2 cups red wine
1 cup beef stock
2 cups chopped fresh herbs, eg. rosemary, parsley, thyme, sage, oregano
Minted Pea Mash
500g frozen peas
1/2 cup mint leaves
Salt & freshly ground black pepper
Slow Cooked Herb Lamb
Heat a heavy based pan over a medium to high heat. Add olive oil then brown the lamb well on all sides. This will take 6 to 8 minutes. Remove the lamb from the pan & place into a large casserole dish. Add the garlic, onions & chilli flakes to the pan & fry for 2 to 3 minutes. Reduce the heat to medium then add the red wine & stock, stirring to scrape any bits from the base of the pan.
Remove from heat, add the chopped herbs & mix well. Pour the red wine & herb mix over the lamb & cover tightly with foil or a lid.
Preheat oven to 120°C on the top/bottom eco function. Place casserole dish on wire rack on shelf level 1 & cook for 6 to 7 hours, or until meat falls from the bone. Remove meat from the pan & rest for 10 to 15 minutes. Strain the pan juices & place into a saucepan over a low heat to keep warm & reduce slightly.
Pull the meat from the bone with 2 forks & place into a warmed serving dish. Pour pan juices over meat & toss to combine.
Minted Pea Mash
Place all ingredients into the unperforated steamer tray. Cook FullSteam at 100°C for 8 minutes. Transfer to heatproof jug & mash coarsely with stick blender. Place into serving dish. Drizzle with extra virgin olive oil & garnish with fresh mint.