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Slow cooked lamb and mediterranean vegetables

Updated: Oct 2, 2018



This is another stop on our saucy journey.

 

I often make it on a Sunday, ensuring  there is enough left over for two more meals. Here's the saucy bit - we have it with Very Quick, Very British Curry Sauce the following day and with Simple Tomato and Basil Sauce the next.

 

Because the lamb is cooked so slowly it is melt in the mouth tender. The potatoes are cooked around the meat becoming soft, soaked with the flavours of the meat juices and rosemary.

 

The vegetables are cooked along side the meat and potatoes with oregano and olive oil. All the favours compliment each other beautifully and an added bonus is there is no need for a gravy.

 

Ingredients 

A joint of lamb - shoulder or leg is fine. The size you get depends on how many meals you wish to get from it.

Potatoes, peeled and cut into quarters  - old potatoes are the best - if I can, I use Cyprus - we love them.

3/4 pint lamb stock

A couple of sprigs of fresh rosemary - or sprinkle died on the joint 

Courgettes, aubergine, peppers cut into chunks - again the amount depends on the size of your family and how many meals you want from them.

1/4 tsp celery salt

1tbsp olive oil

1/4 pint hot water

A few sprigs of fresh oregano  

1/2  tsp dried oregano

Freshly ground black pepper 

 

Method



  1. Preheat the oven gas 3 fan 150

  2. Line a roasting tin both longways and width ways with tin foil - with enough left each sides to make a sealed dome over the meat and potatoes.

  3. Place the joint of lamb in the middle and arrange the potatoes around it.

  4. Pour hot stock over the top.

  5. Place a few sprigs of rosemary on the top of the meat or sprinkle with dried.

  6. Fold the foils across both ways, sealing to make a dome over the meat and potatoes.

  7. Place in the oven.

  8. Cook for approx 3 hours - remove foil from the top and put oven up to Gas 6 Fan 180 and brown for approx 20 minutes

  9. Put the vegetables into an oven proof dish that has a lid 

  10. Toss them with the olive oil, celery salt and dried oregano

  11. Pour the hot water over them, put the lid on

  12. Place in the oven with the meat, when the meat has been in the oven for 2 hours.

  13. Add more water if they seem to be drying out or take out of the oven if they are getting too soft