Description
I adore New Zealand lamb SO MUCH! I could eat it weekly and I often do in the winter time. This is a hearty dish if served alone, or a lighter fare if served with a green salad and my balsamic dressing with spices or Paleo Salad Dressing with Dijon Balsamic.
Ingredients
- 2 ½ – 3 lbs. leg of lamb (I used boneless this time)
- 3 tablespoons dried rosemary
- 1 tablespoon cracked pepper
- 1 teaspoon sea salt
- 4 medium shallots, peeled and sliced thin
- 1 package (medium size) pearl onions (approx. ¾ – 1 lb.)
- 1–2 tablespoons olive oil
- ½ – ¾ cups Sweet Marsala wine
- OPTIONAL: 2 lemongrass sticks
- Salt and pepper to taste
Instructions
- Season the lamb on all sides with rosemary, pepper and salt.
- Place shallots in crockpot or in a skillet on the stovetop.
- Place lamb on top.
- Add onions all around (I don’t peel them!).
- Drizzle your olive oil across the top of the lamb.
- Add marsala to the sides of the lamb (not on top).
- Place lemongrass sticks on the sides.
- Cover tightly.
- If you’re using a crockpot, cook for 8 hours on medium/low heat.
- Do not peek.
- Serve and be sure to add juices on top or serve in a bowl or a plate allowing the juices to absorb. Will be falling apart very nicely.
- Enjoy!
- OPTIONAL: STOVETOP DIRECTIONS:
- If you’re cooking the lamb on a stovetop, add a ¼ cup of water to your skillet and bring to a boil.
- Reduce heat so the mixture is simmering, and cook well and covered for 5-6 hours.
- Check on the lamb every hour, but only quickly. Put lid back on top and tightly.
- Serve and be sure to add juices on top or serve in a bowl or a plate allowing the juices to absorb. Will be falling apart very nicely.
- Enjoy!
