Slow cooked lamb with herbal marinade

★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

1. Preheat and Season:

• Preheat your oven to 150°C (300°F).
• Season the lamb generously with salt and pepper.

1. 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.

1. 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.

1. Add Herbs and Seasonings:

• Add the rosemary, thyme, oregano, bay leaf, lemon zest, honey, and Dijon mustard to the pot. Stir well to combine.

1. 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.

1. 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.

1. 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!