Slow-cooked Mediterranean lamb

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Prep two meals at once with this easy dinner idea.


1 tbsp extra virgin olive oil
2.7kg leg of lamb, excess fat trimmed, fat scored
2 brown onions, sliced
2 red capsicum, deseeded, thickly sliced
4 garlic cloves, thinly sliced
125ml (1/2 cup) white wine
375ml (1 1/2 cups) Massel Chicken Style Liquid Stock
8 sprigs fresh thyme, plus extra to serve (optional)
3 fresh or dried bay leaves
400g can baby roma tomatoes
80g (1/2 cup) pitted kalamata olives
Fresh parsley leaves, to serve
Crusty bread, to serve


  1. Preheat oven to 130C/110C fan forced. Heat a large flameproof roasting dish over high heat. Season the lamb and cook, fat side down, for 10 minutes or until starting to turn golden. Turn and cook for a further 5 minutes. Transfer lamb to a plate.
  2. Drain all but 1 tbs fat from the pan. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the wine and simmer for 5 minutes or until reduced slightly. Add the stock.
  3. Return the lamb to the dish. Add the thyme and bay leaves. Cover the pan tightly with baking paper and then foil. Roast for 6 hours or until the lamb is tender.
  4. Increase heat to 180C/160C fan forced. Add the tomato to the pan. Roast, uncovered, for 40 mins or the lamb is golden and the liquid is reduced.
  5. Stir through the olives and scatter with parsley and extra thyme (if using). Serve with crusty bread.

recipe notes

Store half the lamb in an airtight container in the fridge overnight.

Credits: Taste