Succulent Slow-Cooked Lamb Delight: A Taste of New Zealand 🍽️

Mean’s Lamb You Can Eat With a Spoon

Description: Indulge in one of the most succulent lamb dishes ever created. Slow-cooked to perfection, this recipe promises a melt-in-your-mouth experience. Originally sourced from RecipeZaar, this gem has found its way into my kitchen, and I couldn’t be more thrilled. The key to success lies in the size of your leg of lamb, so don’t forget to consult the Zaar measurement converter at the bottom of the page to ensure accurate cooking times. Whether you’re dealing with a petite cut or a hefty slab of meat, this recipe caters to all sizes. For instance, a 2.8 kg leg would require just over 6 hours of cooking time after the browning stage. Hailing from a land my DH humorously dubs “Kiwistaan,” renowned for its lamb, I proudly designate this dish to ZWT REGION: New Zealand.

Ingredients:

Nutritional Information (per serving):

• Calories: 1242.8
• Fat Content: 29.9g
• Saturated Fat Content: 5g
• Cholesterol Content: 0mg
• Sodium Content: 4144.4mg
• Carbohydrate Content: 92g
• Fiber Content: 6.8g
• Sugar Content: 21.9g
• Protein Content: 22.8g

Cooking Instructions:

1. Preparation: Begin by trimming most of the fat from the lamb, ensuring a lean result. Sprinkle generously with salt and pepper for added flavor.

2. Browning the Lamb: In a large pot, heat 2 tablespoons of olive oil over medium heat. Slowly brown the lamb on all sides, taking approximately 15 minutes for optimal caramelization. Alternatively, you can achieve the same effect by browning in the oven in a roasting pan at high heat. Once browned, set the lamb aside to rest.

3. Sautéing Aromatics: Using the same pot, sauté the onions, shallots, and garlic (along with pancetta if desired) until caramelized to perfection, which usually takes around 20 minutes. Once done, remove the aromatic mixture with a slotted spoon and set aside, leaving behind any excess fat.

4. Deglazing the Pot: Discard any excess fat from the pot, then pour in the red wine and 2 cups of stock. Bring the mixture to a rapid boil, allowing it to reduce by half while scraping up any browned bits from the bottom of the pot.

5. Adding Flavor: Introduce the herbs, tomato paste, and the reserved caramelized vegetables back into the pot. Nestle the browned lamb, fat side up, into the flavorful mixture.

6. Baking: If necessary, pour in enough additional stock to reach two-thirds of the way up the sides of the meat. Cover the pot tightly and transfer it to a preheated oven set to 325°F (163°C). Allow the lamb to bake until tender, basting it occasionally to prevent dryness. As the lamb cooks and is continuously basted, the rich sauce is absorbed, resulting in a succulent masterpiece. Cooking time may vary, but generally, plan on approximately 45 minutes to 1 hour per pound (lb) of meat, after the browning stage. For an entire leg of lamb, expect a total cooking time of around seven hours.

7. Resting and Sauce Preparation: Once the lamb is cooked to perfection and falls off the bone with ease, remove it from the pot and transfer it to a serving platter. Cover the lamb with heavy foil to retain its warmth. Pour off all the cooking liquid into a saucepan, skimming off any excess fat. Boil the liquid down for about 20 minutes until it reaches a rich, thick consistency. Adjust the seasoning to taste, and serve the sauce generously over the lamb and accompanying vegetables.

Serving Suggestions:

• Pair this succulent lamb dish with Potato & Root Vegetable Mash or Roasted Vegetables for a wholesome and satisfying meal.

With meticulous attention to detail and a dedication to flavor, Mean’s Lamb You Can Eat With a Spoon promises an unforgettable dining experience, worthy of any occasion. Whether you’re hosting a special gathering or simply treating yourself to a culinary delight, this recipe is sure to impress with its tender, flavorful results.