Slow-cooked Leg Of Lamb
In Mexico, slow-cooked lamb is often called Lamb Barbacoa and is commonly cooked in a pit in the ground for many hours. We’ve taken this as inspiration for our own slow-cooked leg of lamb recipe. The lamb is made spicy and smoky by the addition of our chipotle paste and to soak up all those lovely juices with some fluffy couscous.
5 hours 20 mins
How to make it
- In large pan, heat olive oil and sear lamb leg until golden all over.
- Place in a slow-cooker (or large pot with a lid). Add carrots (halved lengthways), dried oregano, white wine, vegetable stock, garlic cloves (peeled but left whole), onions (roughly chopped) and Gran Luchito Chipotle Paste.
- Pop a lid on it then cook on low for about 5 hours. Alternatively, cook on the hob on the lowest heat, or in the oven at 120 C. Check on it regularly and remove once the lamb is falling off the bone.
- Remove meat (including bone) and veg, skim fat (use a spoon or dab it with kitchen pepper) and reduce to a third of its volume.
- If serving with cous cous, add to a bowl and add hot water along with a knob of butter, some salt & pepper, give it a quick stir, then leave to cook covered with a lid.
- Pour gravy over lamb just before serving, sprinkle with parsley.