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.

  1. Remove excess fat from the lamb and cut into 6-8cm cubes.
  2. Put it in a bowl with the garlic and red wine and marinate for 2-3 hours.
  3. Strain off the wine and discard.
  4. Heat the oil in a heavy casserole pan and brown the lamb in batches until a rich, dark colour.
  5. Remove the browned meat and juices to a side dish.
  6. Add the finely chopped onion to the casserole, and stir together with the paprika for about half a minute.
  7. 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.
  8. Toss well together, add the red wine and bring to a simmer.
  9. 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.
  10. When the meat is tender, taste and adjust seasoning if necessary, and serve with rice and a green salad.

Serves 8