This is my Passover masterpiece! It turns out perfectly every time. Slow cooked for 8 hours (or longer!) this lamb turns out juicy and tender. The broth made as the lamb cooks and mixes with the tomatoes and wine!!! Oh my! Its heavenly.
Copyright 2024 Elizabeth Shulam
Slow Cooked Lamb
Prep time: 15 minutes
Cooking time: 8 hours
Serves: 4-6
Ingredients:
1 leg of lamb
2 tablespoons of olive oil
2 or 3 onions, coarsely chopped
6-10 long carrots, chopped or 1 bag of baby carrots
1 bag of petite red potatoes (qty 8-10)
2 cups of beef broth or water
2 cups of red wine
1 15 oz can of diced tomatoes
Salt and pepper to taste
Fresh rosemary
Directions:
Sear the lamb: In a large skillet, heat olive oil over medium-high heat with one stem of rosemary to infuse flavor. Season the lamb with salt and sear on all sides. Turn off heat and let it sit while preparing the rest.
Add onions, carrots, and potatoes: In a large dutch oven with a lid or slow cooker place onions, carrots, and potatoes ,in the bottom of the dish. Season with salt and pepper.
Add lamb: Place the seared lamb on top of the vegetables.
Add Liquids: Pour in the broth, wine, and diced tomatoes.
Top with several stems of fresh rosemary and cover.
Bake: 1. For Slow Cooker : Set on LOW for 8 hours.
2. Regular Oven: preheat to 275F and cook for 8 hours.
Check periodically on the amount of liquid in the pot.
Lamb is ready if it easily pulls apart and falls of bone.
Notes:
Feel free to add additional spices or herbs according to your tastes.
Quantities of carrots and potatoes will be determined by the size of your dish.
The key is to let this dish cook undisturbed and work its magic.
Don't try to speed this up by raising the temperature.