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Slow Cooked Lamb Leg with Spring Vegetables

Slow Cooked Lamb Leg with Spring Vegetables
4.1 19 ratings
Prep. 10 min
Total 2 h
6 portions
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Ingredients

  • leg of lamb boneless (2.5-3 lbs.)
    42 - 48 oz
  • garlic cloves divided
    7
  • fresh oregano leaves only
    5 sprigs
  • dried oregano
    3 tbsp
  • fresh rosemary leaves only, divided
    5 sprigs
  • fresh ground black pepper plus extra to taste
    1 ½ tsp
  • salt plus extra to taste
    1 tsp
  • extra virgin olive oil divided
    3 oz
  • water
    20 oz
  • beef stock paste
    2 tbsp
    2 tbsp vegetable stock paste
  • dried bay leaves
    2
  • Yukon gold potatoes quartered
    15 oz
  • carrots sliced (2 in.)
    8 ½ oz
    8 ½ oz baby carrots, sliced (2 in.)
  • zucchini in pieces (2 in.)
    8 oz
  • fresh broccolini stalks
    6
    6 oz broccoli florets, stalks
  • all-purpose flour
    1 heaping tbsp
  • red wine
    3 ½ oz
  • freshly squeezed lemon juice
    ½ oz

Difficulty

medium

Nutrition per 1 portion

Sodium 787.4 mg
Protein 47.2 g
Calories 2021 kJ / 483 kcal
Fat 22 g
Fibre 4 g
Saturated Fat 15 g
Carbohydrates 19 g

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