serves
4
prep
10 minutes
cook
1:10 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:10
hour
difficulty
Easy
level
Ingredients
- 1 leg of lamb
- 3-4 tbsp extra virgin olive oil
- 150 ml white wine
- a few garlic cloves
- rosemary
- sage
- laurel
- salt and pepper to taste
- 3-4 medium roasting potatoes, cubed, tossed with 3-4 tbsp of extra virgin olive oil and salt
Instructions
Cut the lamb into small pieces.
Heat up the oil in a medium sized frying pan, add the herbs and garlic and garlic and stir fry until fragrant.
Add the lamb, and season with salt and pepper. Allow the lamb to become a golden tan, then deglaze the pan with the wine.
Once the alcohol evaporates, add water and allow to cook for about 1 hour or until fork tender, over low heat.
In the meantime, roast the potatoes in a hot oven (200ºC) for 45 minutes on until golden brown.
This recipe is from . To find out more , check out the , or scroll through Silvia's . Tune in at 8pm, Thursday 27 November on SBS ONE.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
