1 leg of Lamb

6 garlic cloves

A few sprigs of fresh rosemary

3 tbsp extra virgin olive oil

Salt

25-30 Shallots

6 garlic cloves

A few sprigs of fresh rosemary

A few sprigs of fresh thyme

1 tbsp dry oregano

1 tbsp paprika

3 tbsp extra virgin olive oil

1 lemon (juice)

1 tsp black pepper

Salt

250ml red wine

125ml lamb stock

Meltingly tender flavour bomb.

Prepare everything and let the slow cooker do all the work.

Either use lamb shoulder or lamb leg but in both cases debone the lamb and cut the meat into large chunks.

For the ultra-flavour experience marinade the lamb overnight (optional).

Peel and crush the garlic, sprinkle with olive oil and salt and let it infuse for 5 minutes.
In the meantime, chop the fresh rosemary and mix with olive oil. Now add the garlic and rub the lamb meat with this marinade on all sides. Place in a plastic bag, seal and leave to infuse overnight in the fridge.

Next morning take the meat out of the fridge and bring to room temperature.

In the meantime, prepare the other ingredients. Peal the shallots. Peel and crush the garlic, sprinkle with olive oil and salt and let it infuse for 5 minutes. Chop the rosemary and thyme.
Take a small bowl and add the garlic, rosemary, thyme, oregano, paprika, lemon juice, olive oil and black pepper.

Pre-heat a large skillet to medium-high heat, add a little bit of high heat oil (avocado, coconut, rapeseed) and sear the meat on all sides to create a crisp browning on the outside. This browning will enhance the flavour. Remove from heat and let it cool down for a bit to be able to handle it.

Once cool enough, rub the lamb with the spice mixture.

Prepare the slow cooker. Add the shallots and then add the red wine and stock. Place the lamb meat on top of it. Turn the slow cooker on medium heat and let it do its magic for 7-8 hours.

The meat should be super tender and fall-apart when touching with a fork. Transfer to a serving dish with some of the juice on top and serve to your guests.