Lamb with Mint and White Wine
A leg of lamb larded with garlic, rubbed with lamb seasoning and slow-cooked with white wine, lemon and mint, then finished in the oven for a crisp crust. Served with lemon rice made from lamb stock.
🍳 Cook: 300 min
Ingredients
| 1 | leg of lamb (from the hind part, Lidl) | |
| 1 1/2 cups | 360 ml | white wine |
| 1 sprig | fresh mint | |
| 1/2 | juice of half a lemon | |
| — | lamb seasoning (Kotanyi) | |
| — | fresh thyme | |
| — | fresh oregano | |
| — | garlic | |
| — | shallot | |
| — | red pepper (paprika) | |
| — | olive oil |
Instructions
- Rub the lamb (a leg from the hind part) with olive oil. Lard it with garlic — about 2 cloves cut into slices.
- Sprinkle it all over with the lamb seasoning and rub it in well, then add red pepper (paprika) and 2-3 more cloves of garlic, pureed. Place a sprig of thyme and a sprig of oregano on each side and leave in the fridge overnight.
- The next day put it in the pot on the More setting on the slow cook function.
- Underneath, pour in the wine, the lemon, 3 more crushed garlic cloves and the chopped shallot. Crush the mint so it releases its aroma. Cook for about 5 hours (check with a fork when you think it is done).
- Then move it to a baking tray with the bottom side up (the seasonings from the bottom have dissolved into the sauce, while those on top are still on the meat — if left top-up to roast, the seasonings would burn and form an ugly, bitter crust) into a preheated oven, together with the stock from the pot, so it forms a crust; baste it with the stock about 2-3 times with a pipette so it does not dry out. It bakes about 10 minutes — literally just enough to form an appetising crust.
- Serve it with lemon rice made with lamb stock (so first you must have cooked the trotter and tail from the set — boiled — to have stock).