Slow Cooked Lamb With Rosemary - Breville VTP053 Instruction Booklet

recipes
Slow Cooked Lamb with Rosemary (serves 4)
• 4 lamb chops
• 12 small rosemary sprigs
• 2 cloves of garlic (sliced)
• olive oil
• 2 carrots (chopped)
• 2 sticks of celery (chopped)
• 2 small onions (chopped)
• 3 sprigs of thyme
• 2 sprigs of rosemary
• 400ml of red wine
• 500ml of chicken stock
1. Remove the excess fat from the lamb. Place it in a bowl and with a knife make a few
incisions in the flesh of the meat.
2. Cover the lamb with the olive oil and garlic, and then rub the sprigs of rosemary
together between your hands and sprinkle it over the lamb.
3. Using a fork work the marinade into the meat by pushing it into the incisions and
stirring it so that it is fully coated. Season with some salt and pepper and cover,
leaving to rest in the fridge for a few hours or overnight if possible.
4. On the FRY setting, heat some oil in the pan and brown the lamb on the surface,
turning occasionally.
5. Remove the lamb from the bowl and put to one side. Add a little more oil to the pan if
necessary and then add the onions and other vegetables. Cook for about 10 minutes
until soft and then turn the mode selector to SLOW.
6. Add the lamb back to the bowl and then pour in the wine and stock giving the mixture
a stir. Rub the rosemary and thyme leaves between your hands and then add to the
bowl. Cover with the lid and cook for a minimum of 6 hours.
7. When it is ready to serve you may want to thicken the sauce. Remove the lid and
leave to cook uncovered for up to 30 minutes, stirring occasionally. This will allow the
sauce to reduce and thicken.
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