![]() Slice thinly and serve! Don't forget to eat the marrow out of the center bone ^_^ The center bone that runs through the lamb leg steak. Halve and add 1 bulb of garlic, then lay the lamb on top. Remove to a cutting board and let rest for 2-3 minutes. Peel and roughly slice 4 red onions, then place in a deep roasting tray. Note: We're aiming for medium-rare with this recipe. Prepare lamb: If the shoulder doesn’t fit in the slow cooker, you will have to divide it at the joint. 2 carrots + 1 onion + ½ teaspoon + ¼ teaspoon pepper. Sear the two long sides for 1 minute each. Lamb: Prepare vegetables: Peel and cut the carrots and the onions into chunks and place them in the crock pot. Flip and sear the other side for 5 minutes. Using a cast iron pan over medium high heat, sear the lamb on one side for 5 minutes. ![]() ![]() Bring to room temperature before cooking. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator. Top with a few sprigs of thyme or rosemary (optional). Rub olive oil and scatter the sliced garlic over the lamb. Generously salt and pepper both sides of the lamb.
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