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Braised Lamb

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1 kg Lamb Shoulder Joint
225 ml Lamb Stock
1/2 glass Red Wine
1 tablespoon
1 tablespoon Flour mixed with water to thicken (if needed)
1 tablespoon Dried Mint crushed
Fresh Mint to garnish
Lemon zest to garnish

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Braised Lamb


    Lamb when prepared well is a wonderful delight that is succulent. I like to serve this dish on a creamy bed of polenta or with roasted potatoes​ dressed with fresh herbs

    • Serves 4
    • Medium


    Place the lamb joint in the pot.

    Pour over the stock, mint jelly and wine.

    Season with dried herbs and pepper (If you are using store bought stock then salt not needed as the stock contains salt).

    Stir and cover with lid.

    Set the slow cooker on high for the first hour the turn down to low for 7 hours, stirring and turning lamb occasionally.

    About 20 minutes before serving, remove the lamb from the slow cooker and keep warm.

    Taste and adjust salt and pepper to taste.

    If the sauce is not thick enough add flour.

    Create a  paste by a tablespoon of sauce to the flour stir until it becomes a paste then add to the slow cooker.

    Stir well and keep lid off the cooker.

    Turn the heat to high to slightly thicken the gravy.

    Carve the meat or pull apart as will be very tender and falling off the bone.

    Add lamb back to the slow cooker and mix gently.

    Sprinkle with fresh mint leaves. Then serve.

    Note:  This dish is even better on the second day. I recommend serving with a glass of Pinot noir or Cabernet Franc.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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