Chef Magnetroni
Introduction
This Microwave Slow Cooked Lamb recipe produces a deliciously, succulent lamb dish. The surprising thing is that it is cooked in a microwave oven and takes around an hour. It cooks in its own juices which are trapped inside a covered casserole dish thus keeping in all the lovely flavours and aromas.
You’ll need
- At least a 2 litre (big enough to hold the meat but not too big for the microwave oven) casserole dish with lid
- 1/2 lamb leg or shoulder
- 1/2 tablespoon of salt
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 tablespoon of course black pepper
- 1/2 onion
- 3 cloves of garlic
- 1 small tomato
Method
- Coarsely chop and mix the tomato, onion and garlic and put on a side dish
- Wash the meat under cold water and cut away any excess fat
- Rub the salt and pepper into the meat
- Put half of the onion, tomato and garlic in the base of the casserole dish
- Place the meat on top of the chopped vegetables
- Put the thyme and rosemary and the remaining vegetables in the dish around the sides and on top of the meat
- Cover the dish and allow to marinate for at least 15 minutes (overnight in the fridge would be great if you are organised enough)
- Place the dish in the microwave and cook for 55 minutes on medium power.
- Remove and stand for at least 5 minutes before serving
To Serve
Microwave Slow Cooked Lamb is nice served on a bed of mashed potatoes which can be cooked in the microwave as shown here. The juices (and there will be plenty) produced while cooking the lamb will make a perfect gravy which can be poured over the meat to cascade on to the mashed potatoes.
Microwave Slow Cooked Lamb Tips
Always allow meat to rest for a few minutes before carving or eating. This is to ensure that all the lovely juices can spread evenly throughout the meat rather than spilling out onto the carving board or plate when you begin cutting it.
I found that a lot aprox 300ml of meat juice came out of my leg of lamb. IE it cook to rather dry?
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