![Slow Cooked Lamb Leg with Spring Vegetables Slow Cooked Lamb Leg with Spring Vegetables](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C7C9CBCB-A4D8-4FA9-9DEE-3FC17F68FFBE/Derivates/c4be80a8-5151-44f7-b3a6-6271ddd147e0.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 42 - 48 oz leg of lamb, boneless (2.5-3 lbs.)
- 7 garlic cloves, divided
- 5 sprigs fresh oregano, leaves only
- 3 tbsp dried oregano
- 5 sprigs fresh rosemary, leaves only, divided
- 1 ½ tsp fresh ground black pepper, plus extra to taste
- 1 tsp salt, plus extra to taste
- 3 oz extra virgin olive oil, divided
- 20 oz water
-
2
tbsp beef stock paste
or 2 tbsp vegetable stock paste - 2 dried bay leaves
- 15 oz Yukon gold potatoes, quartered, (approx. 3 lg. potatoes)
-
8 ½
oz carrots, sliced (2 in.), (approx. 4 md. carrots)
or 8 ½ oz baby carrots - 8 oz zucchini, in pieces (2 in.), (approx. 2 zucchini)
-
6
fresh broccolini stalks
or 6 oz broccoli florets, in pieces (1 in.), (approx. 1 lg. head) - 1 heaping tbsp all-purpose flour
- 3 ½ oz red wine
- ½ oz freshly squeezed lemon juice (approx. ½ lemon)
- Nutrition
- per 1 portion
- Calories
- 2021 kJ / 483 kcal
- Protein
- 47.2 g
- Carbohydrates
- 19 g
- Fat
- 22 g
- Saturated Fat
- 15 g
- Fibre
- 4 g
- Sodium
- 787.4 mg
Alternative recipes
Show allChicken Shawarma Bowl
1h
Chicken Garam Masala
50min
Lemon Rosemary Chicken and Rice
55min
Baked Chicken Nuggets
1h 15min
South Texas Carne Guisada
1h 20min
Chicken Salad Sandwich
15min
Sticky Sesame Chicken
40min
Pollo Pibil
1h 30min
Beef and Broccoli Sauté
30min
Pork Tenderloin with Cherry Sauce
35min
Meatloaf with Mushroom Sauce
1h 30min
Asian Sloppy Joes
1óra 50p