Tuesday, January 26, 2016
Australia Day Slow Cooked Lamb
It just wouldn't be Australia Day without another awesome lamb ad. While it is certainly clever advertising and I imagine lamb sales are through the roof this time of year - the ads are always funny, irreverent and very Aussie. The latest one is online at We Love Our Lamb.
Keeping with tradition we are also having lamb this Australia Day. But rather than a roast or a bbq I decided to use the slow cooker, which makes even more sense given just how hot it has been lately. Who wants to stand near a hot oven in Summer? Not me!
Having now cooked a lamb roast in the slow cooker I don't think I will do it any other way! Marinating overnight and then slow cooking for 9 hours produced the most juicy, tender and flavourful meat that was falling off the bone. You could literally eat it with a spoon (which my 2 year old did).
I used a 2.5kg leg of lamb which is plenty to feed a crowd but we will stretch it for 3 dinners for the 5 of us with leftovers each time for my husband's lunch. We served it with a Greek style salad today (no feta as most of us are dairy free), will have it in a wrap with coleslaw next time and then with a herbed quinoa salad after that. Yum! Cook once, eat three times. Love it.
Happy Australia Day!
Slow Cooked Greek Lamb
Adapted from Skinnymixers
1 x 2.5kg leg of lamb, bone in
1/4 cup water
1 large onion
5 cloves garlic
1 red chilli
2 tbs sweet paprika
2 heaped ts dried oregano
1 heaped ts dried rosemary
1 heaped ts dried basil
1 heaped ts dried mint
zest of 1 lemon
3 ts pink salt
1/2 cup chicken broth
Place the leg of lamb into the bowl of your slow cooker.
Place all remaining ingredients except the broth into the food processor and blitz for 30 seconds or until smooth (TMX 30 secs / SP 8).
Pour the mixture over the lamb and coat well.
Cover and place in the fridge overnight.
The next day, place the bowl into the slow cooker and add the chicken broth.
Cook on low for 9 hours or until the meat is falling off the bone. Check the gravy for seasoning and add salt and pepper to taste. Pull the meat off the bones into the gravy and slice roughly.
Serve with a fresh salad of tomatoes, cucumber and olives dressed with extra virgin olive oil.
Great for a crowd on Australia Day.