Braised Leg of Lamb with Capsicums
Photography Aaron McLean.
Slow braising the lamb results in meltingly tender meat with a rich unctuous sauce. Serve with a bowl of hot creamy polenta or lots of crusty bread.
Serves: 8
INGREDIENTS
2-kilogram leg of lamb, french trimmed
2 cloves garlic, halved
4 sprigs rosemary
2 tablespoons olive oil
2 red onions, sliced
3 red capsicums, sliced
10 whole, peeled cloves garlic
1 tablespoon finely chopped fresh rosemary or thyme
1 cup white wine
1 × 400 gram tin chopped Italian tomatoes
sea salt and ground pepper
METHOD
Preheat the oven to 160°C fan bake.
Poke 4 deep holes in the meaty side of the lamb and fill each with a piece of garlic and a sprig of rosemary. Season the lamb generously on both sides.
Heat the oil in a sauté pan and cook the onions, capsicums, whole garlic cloves and chopped rosemary with a good pinch of salt over a high heat for 5 minutes, until some pieces are just starting to colour. Pour in the wine and let it bubble up for a couple of minutes then stir in the tomatoes. Bring to the boil then cook for 5 minutes.
Tip half of the contents of the pan into a roasting dish large enough for the lamb to lie flat. Place the lamb on top then spoon over the remaining capsicum mixture, making sure the top of the meat is well covered with the vegetables. Cover with a piece of baking paper then a piece of foil and seal the dish tightly. Braise for 3–4 hours until very tender and the meat will easily come away from the bone.
To serve: Carve the lamb into rough chunks and serve with the sauce.
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