★Ingredients
Lamb:
1.5 kg (about 3.3 lbs) lamb shoulder or leg
2 tbsp olive oil
Salt and pepper to taste
4 cloves garlic, minced
1 large onion, finely chopped
1 cup red wine (optional for added depth of flavor)
1 cup chicken or beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
1 bay leaf
Zest of 1 lemon
2 tbsp honey
1 tbsp Dijon mustard
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★Instructions
- Preheat and Season:
- Preheat your oven to 150°C (300°F).
- Season the lamb generously with salt and pepper.
- Sear the Lamb:
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the lamb on all sides until it is browned (about 4-5 minutes per side). Remove the lamb and set it aside.
- Prepare the Infusion Base:
- In the same pot, add the minced garlic and chopped onion. Sauté until softened and fragrant (about 5 minutes).
- Add the chicken or beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Add Herbs and Seasonings:
- Add the rosemary, thyme, oregano, bay leaf, lemon zest, honey, and Dijon mustard to the pot. Stir well to combine.
- Slow Cooking:
- Return the seared lamb to the pot, nestling it among the herbs and liquid.
- Cover the pot with a lid or tightly with aluminum foil and place it in the preheated oven.
- Cook for 3 to 4 hours, basting occasionally, until the lamb is tender and easily falls apart.
- Finishing Touches:
- Once cooked, remove the lamb from the pot and let it rest for a few minutes before shredding or slicing.
- Optionally, strain the cooking liquid to serve as a sauce, or reduce it on the stovetop if you prefer a thicker consistency.
- Serve:
- Serve the lamb with the sauce drizzled over the top, accompanied by your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy!