Slow Cooked Lamb with Red Peppers & Red Wine
(Liberty Leg of Lamb )
- 1 HORIZON Liberty Leg of Lamb, boned.
- 3 garlic cloves
- 1 cup robust red wine
- 2-3 tablespoons olive oil
- 1 red onion
- salt and freshly ground black pepper
- 2 teaspoons sweet paprika
- salt and pepper
- 2 sprigs rosemary
- 3 roasted red peppers
- 225g tomato puree
- 1 bay leaf
- 1/2 cup red wine
- 1/2 cup lamb or beef stock
If you have time use the bone from the Liberty Leg as the basis for a homemade lamb stock.
- Remove excess fat from the lamb and cut into 6-8cm cubes.
- Put it in a bowl with the garlic and red wine and marinate for 2-3 hours.
- Strain off the wine and discard.
- Heat the oil in a heavy casserole pan and brown the lamb in batches until a rich, dark colour.
- Remove the browned meat and juices to a side dish.
- Add the finely chopped onion to the casserole, and stir together with the paprika for about half a minute.
- Sprinkle in salt and pepper, return the meat and juices, adding the chopped rosemary, the peppers cut into strips, the tomato puree and bay leaf.
- Toss well together, add the red wine and bring to a simmer.
- Add the stock, cover and put in a slow oven (160C) for about 1 1/2 to 2 hours, checking occasionally to ensure the meat is covered in liquid.
- When the meat is tender, taste and adjust seasoning if necessary, and serve with rice and a green salad.