127 Oven setting: Top/bottom heat Eco METHOD and FullSteam SLOW COOKED LAMB Serves: 6–8 Heat a heavy based pan over a medium to high heat. Preparation time: 20 minutes Add olive oil then brown the lamb well on all sides. Cooking time: 7 hours This will take 6 to 8 minutes. Remove the lamb from Level of difficulty: Easy the pan and place into a large casserole dish. Add the garlic, onions and chilli flakes to the pan and fry for 2 to 3 minutes. Reduce the heat to medium then add the INGREDIENTS red wine and stock, stirring to scrape any bits from the base of the pan. Remove from heat, add the chopped SLOW COOKED LAMB herbs and mix well. Pour the red wine and herb mix 1 tbsp olive oil over the lamb and cover tightly with foil or a lid. 1½–2kg leg of lamb 4 cloves garlic, sliced Preheat oven on top/bottom eco to 120°C. Place 2 brown onions, sliced casserole dish on wire rack on shelf level 1 and cook for 6 to 7 hours, or until meat falls from the bone. Remove 1 tsp dried chilli flakes meat from the pan and rest for 10 to 15 minutes. Strain 2 cups red wine the pan juices andplace into a saucepan over a low 1 cup beef stock heat to keep warm and reduce slightly. 2 cups chopped fresh herbs, e.g. rosemary, parsley, thyme, sage, oregano Pull the meat from the bone with 2 forks and place into a warmed serving dish. Pour pan juices over meat and MINTED PEA MASH toss to combine. 500g frozen peas MINTED PEA MASH 60g butter ½ cup mint leaves Place all ingredients into the unperforated steamer Salt and freshly ground black pepper tray.Cook on FullSteam at 100°C for 8 minutes. Transfer to heatproof jugand mash coarsely with stick blender.Place into serving dish. Drizzle with extra virgin olive oil and garnish with fresh mint. with minted pea mash THE NEFF AUSTRALIA COOKBOOK MAINS