A 85.1gr. piece of lamb meat contains 43 per cent of the daily recommended intake of protein for an adult male. The breast is among the most tender portion of the animal. Add your signature of ingredients to the breast to introduce guests to your cooking flair. A slow-cooked lamb bastes in broth and is often cooked with vegetables. The dish takes a while to make, but you can put it in the oven while tending other dishes.
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Things you need
- Casserole dish
- Olive oil
- 2 carrots
- 2 stalks celery
- 1 medium white onion
- 3 cloves garlic
- Vegetable or meat stock
- 1/2 bottle of wine
Heat 3 tbsp of olive oil on high in a casserole dish. Season the meat on both sides with salt and pepper.
Cook each side of the lamb on medium-high heat to render the fat and to seal the flavour. Precooking it will also make the outside crispy.
Add chopped carrots, celery and onions to the casserole dish. Sauté for 3 minutes. Add rosemary and garlic.
Pour stock and red wine in to nearly cover the lamb. Simmer for five minutes.
Put the casserole dish in a 150 degree Fahrenheit oven for 2.5 hours.
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