The other day I was chatting with my friend Silvina and she was telling me about how nice her empanadas came having cooked them using Chimichurri La Madrina. I have known Silvina since I was 8 years old in year 4 so it is an understatement to say that she was surprised that I cooked so much and things come out so delicious considering that the kitchen is not a place where most people would find me. The reality is that I am not an elaborate cook, not even a great cook, but I like eating and serving my family a variety of foods, especially nutritious meals, so I end up cooking.
Of course you cannot live in Australia without enjoying the amazing flavour of a roast lamb. In a cold winter night, a roast leg of lamb with veggies is the epitome of comfort food. Maybe not the healthiest of the proteins, because there is not such thing as "lean lamb". But fortunately it has lots of protein, no carbs, and it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. So that is what I tell myself every time I want to eat lamb. And best of all? Doesn't require any effort to cook! I hope you enjoy it!
Prep time: 10 minutes
Cook time: 6-8 hours
Serves: 4
Ingredients
1 bone-in leg of lamb (between 1.5 to 2 kg)
1 cup beef broth
1 bottle red wine
1 whole garlic
1 yellow onion
3 sprigs rosemary
100 g Chimichurri La Madrina
Extra virgin olive oil
salt
pepper
2 tbsp cornflour (for gravy)
Method
Pre-heat the oven to 150 degrees celsius (if you have the roast option in the oven that is perfect). If you prefer to use a slow cooker, no need to pre-heat.
Cut the onion and garlic in half, no need to peel either, and place them at the bottom of the pan, with the cut face up.
Place the rosemary on top.
Cover all sides of the lamb with Chimichurri La Madrina.
Season with salt and pepper and paint the lamb with a bit of olive oil (not too much as the chimichurri already has enough oil).
Add the broth.
Pour 1 cup of wine.
Add more broth or water if you would like more juice.
Cover the pan with aluminium foil and place in the over for 4.5 hours. If you use the slow cooker cook in low for about 8 hours.
After the 4.5 hours take off the aluminium foil and cook uncovered for an extra 45 minutes.
If you are using slow cooker, after it is cooked set up the oven on roast or grill and transfer the lamb to cook until the top layer is browned.
Take it out of the oven and leave it to rest for 15 minutes.
In the meantime prepare the gravy: transfer the pan juices to a pot and add a few tablespoons of cornstarch mixed with water. You want a creamy smooth consistency with no lumps. Mix well until the juice is thicker. Add more chimichurri if you'd like.
Finish that bottle of wine that you opened for that cup you used in the cook. Chin-Chin!!
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