Chanfana Lamb -

READY IN: 3hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
  • sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
  • repeat until lamb is all used.
  • Pour over red wine to cover lamb.
  • Cover pot & marinate for at least 4 hours.
  • DO NOT REFRIGERATE.
  • When ready to cook you may need to top up wine as the meat will soak up some during the process.
  • pour over the olice oil & place the bunch of parcely on top.
  • cover with a tight lid or foil.
  • Pre heat oven to 200c.
  • Cook for 45 minutes( or until you can smell the aroma).
  • Then reduce to 180c & cook for 2.25hrs.
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