Mad Butcher's Butcher Est. 1971

+09 521 0903

MEDITERRANEAN LEG OF LAMB

INGREDIENTS

- 1 full leg of Quality Mark lamb
- 4-6 cloves garlic
- crushed and peeled
- ½ cup fresh oregano or marjoram leaves
- ¼ cup fresh rosemary leaves
- 12-18 sundried tomato halves in oil
- well drained
- 2 teaspoons sugar
- ¼ cup white wine
- 4 large juicy tomatoes
- quartered
- 400g can chickpeas
- well drained (optional)
- 1 cup black olives
- 4 artichoke hearts
- quartered
- ¼ cup fresh oregano leaves
Serves : 10
Cooking time: 7hrs 30mins

METHOD

Turn the slow cooker on to low to pre-warm while 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 of oregano or marjoram and rosemary in a sundried tomato half and push into one of the deep cuts. Repeat with remaining ingredients.

If wishing to brown the lamb: Heat a dash of oil in a frying-pan and brown the lamb well.

Put the lamb into the slow cooker, sprinkle over the sugar and pour the wine around the meat. Cover with the lid and cook on low for 7-8 hours or high for 4-5 hours, until the lamb is well cooked.

The lamb can be enjoyed at this time with the juices that have collected from the cooking. Or, you can finish the dish with the remaining ingredients as follows:

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.

Recipe from recipes.co.nz

RELATED RECIPES

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...