Lamb a ‘la Australian

If you want your lamb to be more than just on a spit and you are a culinary onlooker, we suggest an interesting voyage to an Australian oven. What a discovery!

  • 160 min
Lamb a ‘la Australian

Ingredients

  • 1 onion
  • 6 lamb lower leg or leg (about 2 kg)
  • little water
  • 1 tablespoon sweet ground paprika
  • 1 tablespoon dry origano
  • 2 tablespoons Vegeta
  • 1 cup dry white wine
  • 400 g sterilized white beans
  • 400 g Podravka Pealed tomatoes
  • 4-6 garlic cloves
  • 2 celery stems
  • 2 carrot
  • 2 large potatoes

Preparation

  1. Bake the lamb on some olive oil until it gets a nice colour.
  2. In the center of a deep baking pan place lamb with cut root vegetables around it. Finish with tomatoes and beans, add pepper or sprinkle with chilli.
  3. Afterwards add wine that you have previously heated up and mixed with Vegeta, origano and ground pepper. Add water as necessary so that the liquid fills half of the pan. Sprinkle with rosemary and sage leaves.
  4. Cover the meat and vegetables with an aluminum foil and bake in the oven heated to 180°C for at least 2 hours.

Serving: Serve the lamb with fried bread.

Advice: If you like, you can prepare a mixture of finely grated lemon rind, garlic and parsley in little olive oil and serve with this meal.