Slow Roasted Lamb in Red Wine Recipe

Method

STEP 1: Prepare and preheat

Ensure the lamb is at room temperature for even cooking. Preheat the oven to 130°C/ Gas Mark 1 to achieve succulent results. Slice the onions and mushrooms.

STEP 2: season and sear

Generously season the lamb with salt and pepper, then coat it in flour. In a pan, shallow fry the lamb until golden brown on all sides. This step locks in the lamb’s juices, ensuring a flavourful dish.

STEP 3: Sauté Aromatics

Transfer the browned lamb to a casserole dish. In the same pan, add sliced mushrooms, onions, rosemary, and crushed garlic. Sauté them for 3-5 minutes until fragrant and tender.

STEP 4: Assemble and Simmer

Combine the sautéed vegetables with the lamb in the casserole dish. Pour in red wine and stock, stirring well to incorporate all the flavours.

STEP 5: SLOW roast

Step 5: Cover the casserole dish and place it in the preheated oven. Allow it to slow-roast for 1 hour, then remove and stir. Return to the oven for another hour before repeating the stirring process. Continue cooking for an additional 30 minutes until the lamb is fork-tender and the flavours have melded beautifully.

STEP 6: sever and enjoy

Let the lamb casserole rest briefly before serving. Pair it with creamy mashed potatoes, vibrant greens, and don’t forget a slice of crusty bread to savour every drop of the delectable gravy.

Elevate your dining experience with our Slow-Roasted Lamb Casserole, a comforting dish that celebrates the rich flavours of tender lamb and aromatic vegetables. Perfect for cosy nights in or special gatherings, this recipe promises to be a crowd-pleaser every time.