Slow Cooked Lamb

No introduction needed to this beautiful lamb leg butterfly, cooked slowly on a bed of fennel, leek and red chili peppers. It is not a traditional roast. Lamb is cooked on very low heat on the cooktop in covered casserole pot, cast iron Dutch oven gives the best results.

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Ingredients:

  • lamb leg butterfly (0.5-0.7 kg), for the bigger piece of meat increase cooking time by another half an hour
  • leek, fennel and red chili peppers as vegetable bed
  • pinch of dry thyme
  • 3-4 cloves
  • garlic and chili peppers paste to marinade the meat
  • salt and black pepper for seasoning

Preparation:

  • wash and dry the meat
  • cover leg butterfly with garlic and chili peppers paste, sprinkle with thyme, add cloves
  • season with salt and black pepper
  • marinate for 1 hour

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  • spread sliced vegetables evenly on the bottom of cast iron Dutch oven, season vegetables, add water just to cover them
  • put the lamb on top of vegetables
  • place the pot on the cook top on very low heat and cook for 2 hours. Check occasionally for water, and if necessary add some water, just to cover the bottom of the pot

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Serve the meat with favourite side dishes in your family. We usually serve our lamb with  brown rice with vegetables and fermented carrots as the side salad.

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This is a very easy dish to prepare. You only have to put the pot with all ingredients on the cooktop, and can forget about it for 2 hours. Lamb butterfly I cooked was so moist and soft, that it practically melted in the mouth. With juicy fermented carrots no gravy was necessary for the dish.

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