Recipe Slow-cooked lamb leg navarin with carrots : Practical and Delicious

Recipe Slow-cooked lamb leg navarin with carrots : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Slow-cooked lamb leg navarin with carrots. You are currently reading Recipe Slow-cooked lamb leg navarin with carrots : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Slow-cooked lamb leg navarin with carrots requires 10m, cook 3h 15m and serve 4. Caution: allergy Contains soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

For the perfect Sunday roast serve up this aromatic slow-cooked lamb navarin.

Ingredients:

12 Ingredients

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  1 tbsp olive oil
  
  
  


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  2.6kg Coles Australian lamb whole leg roast
  
  
  


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  6 brown onion shallots, peeled
  
  
  


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  2 cups (500ml) white wine
  
  
  


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  2 cups (500ml) chicken stock
  
  
  


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  2 tbsp tomato paste
  
  
  


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  4 garlic cloves
  
  
  


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  500g baby potatoes, scrubbed
  
  
  


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  6 sprigs fresh thyme
  
  
  


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  4 sprigs rosemary
  
  
  


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  1 bunch baby carrots, trimmed
  
  
  


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  1 1/2 cups (240g) frozen peas
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160C. Heat oil in a large frying pan over medium-high heat. Season lamb with salt and pepper and cook lamb for 5-7 mins or until browned all over. Transfer to a large roasting pan.
  
  
  


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  Step 2
  
  
  
  
  Add brown onion shallots to the same pan and cook over medium heat. Cook, turning for 3-5 mins or until golden. Add wine, stock and tomato paste and stir to combine. Bring to the boil. Season with salt and pepper. Pour over lamb. Add garlic and potatoes. Top lamb with rosemary and thyme sprigs. Cover pan tightly with foil. Roast for 3 hours, adding carrots for the last hour. Remove from the oven and stir in peas.
  
  
  


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  Step 3
  
  
  
  
  Slice lamb and serve with the sauce and vegetables.
  
  
  

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