This lamb recipe is slowly simmered with fresh rosemary, thyme, garlic, pepper, onions, and balsamic vinegar. Great served on a bed of baby potatoes as you need something to soak up the wonderful sauce. This hearty slow cooked lamb recipe, paired with baby potatoes makes a wonderful and rustic lamb dinner. Slowly braising the lamb in a rich sauce ensures that the meat’s full immense flavor is drawn out. You can either slice or shred the meat from the bone to serve.This meal has become on of my favorites especially on days I’m treating myself to a good home cooked meal. With this recipe, all the prep work is done at the beginning, and then you can while away the waiting time. Try this recipe and you’ll be hooked. Comment below and tell me what you’ll be pairing your lamb with.
- 8g baby potatoes
- 2 tablespoons olive oil
- 1 small onions, chopped
- 3 garlic cloves, minced
- 1/2 cup balsamic vinegar
- 1/2 cup beef broth
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1/2 tsp lemon zest
- salt to taste
- 1 tsp black pepper
- 2 scotch bonnet, chopped
- Season lamb with salt and black pepper.
- Add seasoned lamb, rosemary, thyme, and garlic to a pan of pre heated oil and cook for 5 minutes on each side
In a separate pan, add onions, scotch bonnet, lemon zest, and balsamic vinegar to the pot and sauté for about 10 until golden.
Add beef broth and bring liquids to boil for 5-7 minutes and allow to simmer.
Add baby potatoes and lamb to the pan, cover with foil and cook through in a 150 degree preheated oven for about 2 hours.
Remove pan from the oven and allow to rest for 10 minutes.
Garnish with some vegetables, serve and enjoy.