Slow Cooked Lamb Leg with Spring Vegetables

Name: Slow Cooked Lamb Leg with Spring Vegetables
Prep time: 10 min
Cook time: 2 h
Total time: 2 h
Yield: 6 portions
Ingredients: 42 - 48 oz leg of lamb; 7 garlic cloves; 5 sprigs fresh oregano; 3 tbsp dried oregano; 5 sprigs fresh rosemary; 1 ½ tsp fresh ground black pepper; 1 tsp salt; 20 oz water; 2 tbsp beef stock paste; 2 dried bay leaves; 15 oz Yukon gold potatoes; 8 ½ oz carrots; 8 oz zucchini; 6 fresh broccolini; 1 heaping tbsp all-purpose flour; 3 ½ oz red wine; ½ oz freshly squeezed lemon juice

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Schwierigkeitsgrad medium

Arbeitszeit 10 Min

Gesamtzeit 2 Std.

Portionen 6 portions

Zutaten

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 (optional)
20 oz water
2 tbsp beef stock paste
oder 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)
oder 8 ½ oz baby carrots
8 oz zucchini in pieces (2 in.), (approx. 2 zucchini)
6 fresh broccolini stalks
oder 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)

Nährwerte: pro 1 portion
Brennwert: 483 kcal / 2021 kJ
Eiweiß: 47.2 g
Fett: 22 g
Kohlenhydrate: 19 g
Ballaststoffe: 4 g
gesättigte Fettsäuren: 15 g
Natrium: 787.4 mg