Slow Cooked Portuguese Lamb
A delicious recipe that creates a very soft succulent meal.
INGREDIENTS
Nutrition- 1⁄2liter red wine
- 1liter tomato juice
- 400g peeled canned tomatoes
- 10
- 2
- 10
- 1tablespoon chopped fresh rosemary
- 1tablespoon chopped fresh thyme
- salt and pepper
- 400
- 400g canned butter beans
DIRECTIONS
- Preheat the oven to 150°C.
- Trim all the fat off the leg of lamb.
- Put the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, spring onions, onions, garlic, rosemary, thyme, salt and pepper.
- Cover and heat in oven for 4 hours.
- After 4 hours add the chick peas and butter beans.
- Increase the heat to 200°C and cook uncovered for another hour.