Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy

Close up. Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy. Gary Lum.

So, I’m slowly recovering from the #ManFlu and I thought a slowly cooked lump of lamb would be ideal.

Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy. Gary Lum.
Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy.

Ingredients

  • Boneless lamb leg
  • Celery
  • Carrot
  • Onion
  • Beef stock
  • Red wine
  • Butter
  • Cream
  • Kale
  • Peas
  • Corn
  • Cherry tomatoes

Instructions

  • Dice the celery, carrot, and onion.
  • Sear the lamb in the Fast Slow Cooker.
  • Add the celery, carrot, and onion to the cooking vessel.
  • Add a cup of red wine and a cup of beef stock.
  • Put the lid on the Fast Slow cooker and turn it on for 6 hours.
  • After 6 hours, remove the meat and strain the juices.
  • Put the juices into a saucepan and reduce.
  • Add some butter and then some cream to make rich gravy.
  • In the frying pan add some frozen peas and corn plus some cherry tomatoes and green kale.
  • SautĂ© until the kale is soft.
  • Serve on a dinner plate.

I ate the meat with chopsticks 🥢 in support of Chinese Australians who are having a rough time because some ignorant people don’t understand the biology of SARS-CoV-2 infection and that you won’t get COVID-19 by eating in a Chinese restaurant.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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