Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and granddaughter – inspiring you to get excited about food!
Winter is here and I’m excited! I love rugging up by the fire and listening to the rain outside while digging into some comfort food.
What’s comfort food for you? Is it sinking your teeth into a juicy beef burger? Or wrapping your hands around a warm bowl of curry? Maybe it’s slurping up a hearty vegetable soup? I will take all of the above but this month I want to share with you a recipe that is both comforting and mouth-watering. It’s slow cooked lamb.
In this recipe the lamb is cooked low and slow for 3 hours. A little patience is needed but the end result is melt in your mouth lamb that falls apart at the slightest tug of a fork. This is a great recipe to make on a lazy Sunday and now that restrictions are easing it’s perfect for entertaining too. I love how easy it is to prepare. Afterwards you can pour yourself a glass of wine and let the oven do all the hard work.
I serve the lamb with some home-made flat breads, fresh tzatziki and some tabouli. You can find all three of these recipes by going to mrsfoodiemumma.com
To make the best succulent lamb you need to season it well with lots of salt and pepper. Massage the seasoning into the meat to ensure it’s evenly coated. Searing the lamb first on all sides helps to lock in all the wonderful juices. Finally as tempting as it is to jump right in allow the lamb to rest for at least 5-10 minutes before serving.
Enjoy xx
Ingredients
• 400g boneless lamb shoulder
• 2tbs olive oil
• 1 small onion finely diced
• 1 leek trimmed and finely sliced
• 1 carrot peeled and finely diced
• 4 cloves garlic, crushed
• 150ml white wine
• 250ml chicken stock
• 2 fresh rosemary springs
• 2 star anise
Method
1. Preheat oven to 120 degrees
(fan forced)
2. Season the lamb with salt and pepper and gently massage to ensure it is evenly coated.
3. Heat oil in a heavy based, flameproof casserole dish on medium heat. Sear the lamb on all sides until golden. Remove from pot and set aside.
4. In the same pot add the onion, leek, carrot and garlic and cook until the vegetables soften.
5. Add white wine and cook until it has reduced by half. Add the stock, rosemary and star anise. Bring to a gentle boil then add the lamb. Place the lid on the pan and transfer to the oven.
6. Cook for 2 1/2 to 3 hours or until easily falls apart when poked at with a fork.
7. Let it rest for 5-10 minutes before serving with your favourite sides.
For more quick and easy recipes visit my blog at www.mrsfoodiemumma.com
