Category: Dinner, Healthy Recipes, Lamb Recipe, Life Style Recipes, Light Dinners, Lunch, Tea Time
Cuisine: African, Boere Kos, Mediterranean, South African
Cooking Method: Braai / BBQ, Out Doors, Oven, Stove Top
Yields:
8 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
2 Hr
Total Time:
2 Hr 20 Mins
A Lamb that will blow your mind with all flavours.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Into a large casserole dish, place the lamb and butter. Cover with a lid and over a low heat brown the meat slightly. Shake the pan from time to time.
- 2. Pour the wine over the meat and simmer (uncovered) until reduced to 1/3.
- 3. Add the Garlic, Parsley and stock, cover and cook in a Pre-Heated oven 180 degrees for 1 1/2 Hours.
- 4. Add potatoes and carrots to the meat and continue cooking for 20 minutes.
- 5. Add the Onions and Mushrooms and cook for futher 10 minutes. Strain the liquid from the casserole into a sauce pan.
- 6. Return the meat and veggies to the oven and bring heat down to 100 degrees.
- 7. Skim the fat from the cooking liquid. Whisk the flour into the cooking liquid and return to the heat. Bring to a boil and stir all the time while simmering for another 3 minutes.
- 8. Add the whipped cream and oregano, set a side and warm up.
- 9. Remove the Meat and Vegetables from the oven and tranfer the lamb onto a carving board.
- 10. After carving meat place it on a warm dish up plate and arrange nicely and pour the sauce over.
Notes
TIPS: YOU CAN SERVE THIS WITH ROAST POTATO WEDGES OR SAVOURY RICE ON THE SIDE.
