Savory Mediterranean Slow-Cooked Lamb
Immerse yourself in the rich and captivating flavors of this Savory Mediterranean Slow-Cooked Lamb. This hearty dish features tender lamb, infused with a luscious blend of red wine and tomato juice, combined with wholesome vegetables like onions, garlic, and green onions. The addition of chickpeas and butter beans not only enhances the flavor but also provides a satisfying protein boost. Perfect for gatherings, this dish invites friends and family to share a warm meal straight from the oven, embodying the essence of comfort food with a delightful Portuguese twist.
6
Servings
600
Calories
13
Ingredients
Ingredients
Leg of lamb
1 (Trimmed of excess fat)
Red wine
1/2 liter (Any good-quality red wine)
Tomato juice
1 liter (Plain or seasoned tomato juice)
Peeled canned tomatoes
400 g (Drained)
Spring onions
10 (Trimmed and cleaned)
Onions
2 (Chopped)
Garlic cloves
10 (Peeled and left whole)
Fresh rosemary
1 tablespoon (Chopped)
Fresh thyme
1 tablespoon (Chopped)
Salt
to taste (To your preference)
Black pepper
to taste (Freshly ground)
Canned chickpeas
400 g (Drained and rinsed)
Canned butter beans
400 g (Drained and rinsed)
Instructions
1
Preheat your oven to 150°C (300°F).
2
Carefully trim any excess fat from the leg of lamb to reduce greasiness.
3
In a large casserole dish, place the leg of lamb and pour in the red wine, followed by the tomato juice.
4
Add the peeled canned tomatoes into the dish, breaking them up slightly with your hands.
5
Incorporate the trimmed spring onions, chopped onions, and peeled garlic cloves into the mixture.
6
Sprinkle the chopped fresh rosemary and thyme over the top, then season generously with salt and pepper.
7
Cover the casserole dish tightly and place it in the preheated oven to slow cook for 4 hours.
8
After 4 hours, carefully remove the dish from the oven and stir in the drained chickpeas and butter beans.
9
Increase the oven temperature to 200°C (400°F), remove the cover, and return the dish to the oven.
10
Cook uncovered for an additional hour, allowing the flavors to concentrate and the meat to develop a beautiful crust.
11
When done, the lamb should be fall-off-the-bone tender. Serve hot with bread or over rice to soak up the delicious sauce.
Nutrition Information
25g
Fat
33g
Carbs
40g
Protein
10g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mediterranean Slow-Cooked Lamb?
It is a hearty dish featuring tender leg of lamb infused with red wine, tomato juice, chickpeas, and butter beans, offering a Portuguese twist.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the initial oven temperature for the lamb?
The oven should be preheated to 150°C (300°F) for the initial slow-cooking phase.
How long does the lamb cook in the first stage?
The lamb should slow cook covered for a duration of 4 hours.
What meat is used in this recipe?
The recipe calls for one leg of lamb, trimmed of excess fat.
How much red wine is required?
You will need 1/2 liter of good-quality red wine.
What is the total amount of tomato juice needed?
The recipe requires 1 liter of plain or seasoned tomato juice.
What kind of beans are included in the dish?
The dish includes 400g of canned chickpeas and 400g of canned butter beans.
How many garlic cloves are used?
10 garlic cloves, peeled and left whole, are used in this recipe.
Which herbs provide the Mediterranean flavor?
The recipe uses fresh rosemary and fresh thyme, one tablespoon of each.
What is the calorie count per serving?
Each serving contains approximately 600 calories.
How much protein is in a serving?
There are 40g of protein per serving.
What is the fat content of this dish?
Each serving contains 25g of fat.
How many carbohydrates are in a serving?
There are 33g of carbohydrates per serving.
Does this recipe contain fiber?
Yes, it provides 10g of fiber per serving.
When do you add the chickpeas and butter beans?
Add the drained beans after the initial 4 hours of cooking.
What temperature is the oven set to for the final hour?
The temperature is increased to 200°C (400°F) for the final hour.
Why is the dish cooked uncovered for the last hour?
Cooking uncovered allows the flavors to concentrate and the meat to develop a beautiful crust.
How should I prepare the canned tomatoes?
You should use 400g of peeled canned tomatoes and break them up slightly by hand.
What type of onions are used?
The recipe uses both 10 spring onions and 2 chopped regular onions.
How do you prepare the leg of lamb before cooking?
Carefully trim any excess fat from the leg of lamb to reduce greasiness.
What are the recommended side dishes?
It is delicious served hot with bread or over rice to soak up the sauce.
Is this a Mediterranean-style recipe?
Yes, it is a Mediterranean dish with a Portuguese twist.
How tender should the lamb be when finished?
The lamb should be fall-off-the-bone tender.
How many ingredients are in this recipe?
There are 13 main ingredients in this recipe.
Can I use seasoned tomato juice?
Yes, the recipe allows for either plain or seasoned tomato juice.
What size of bean cans should I use?
Use 400g cans for both the chickpeas and the butter beans.
What seasoning is added to the lamb?
The dish is seasoned generously with salt and freshly ground black pepper.
Should the garlic be chopped?
No, the 10 garlic cloves should be peeled and left whole.
What type of dish is best for this recipe?
A large casserole dish that can be covered tightly is recommended.