SLOW COOKED IRISH SPRING LAMB WITH HERBS AND ONIONS Recipe.
Each week a local business shares a yummy recipe for you to cook at home! This week's recipe is brought to you by Collerans Butchers.
This mouth-watering lamb serves four and is the second of our Maeve Collerans recipe series. Continue reading for the step by step method and list of all ingredients for you to try to make it at home.
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INGREDIENTS
Half leg of Collerans Irish Spring Lamb (1.25kg/2lbs 12 ozs )
4 large onions-approx. 1kg
300 ml red wine
Handful of fresh thyme sprigs
Handful of fresh parsley
Method:
1.Preheat oven to 160C/140C fan / Gas mark 3
2. Season the lamb with salt & pepper
3. Add 3 tbsp to a heated heavy flameproof casserole dish and sear the lamb all over until evenly browned.
4. Remove the lamb from the dish and leave to one side
5. Thinly slice the onions and add to the pan and fry until softened and lightly browned (approx 8-10 mins )
6. Add the thyme and parsley and cook for another few minutes. Season with salt & pepper
7. Place the lamb on top of the onions and add the red wine. Cover tightly and cook for 3 hours.
8. To finish strip the leaves from the thyme sprigs and chop the parsley. Scatter over the roasted lamb before serving
Serves 4
Cook-Time 3.5 hrs
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Call into Collerans for your daily premium poultry and meat supplies:
Colleran’s Family Butchers
18 Mainguard Street, Galway
T: 091 562 582 and 091 779931.
Find them on Google Maps
LOCAL HOME DELIVERY SERVICE
Mon-Friday 5pm-8.30pm Saturday 10am-4.00pm.
Order before 12 midnight for delivery the following day.
Visit www.colleransbutchers.com to order online.
