SENSORY OVERLOAD for a cold night or Sunday lunch with Family and Friends

This slow cooked lamb makes your mouth water while it is cooking and you taste buds giggle while you eat it. I don't eat meat very often these days, but this was the exception.

Ingredient list is simple and can be altered to your taste. The vegetables are what I used but you can change them to what you have or would like from the fridge.

1.8kg Leg of Lamb or Shoulder of Lamb

2 tsp Paprika

3 Garlic Cloves, sliced into 4 pieces each

12 Fresh Oregano Sprigs, approx. 6cm long

12 Fresh Rosemary Sprigs, approx. 6cm long

1cup Dried White Cannelloni Beans

2 cups Chicken Stock

100g Green Beans, trimmed

100g Fresh Asparagus

200g Cherry Tomatoes

1/2 cup Black Olives

Steamed Brown Rice optimal to soak up the amazing juices

Sprinkle the Lamb with Paprika. Using a sharp, small knife make 12 holes in the Lamb about 3cm deep. Push a Garlic, Rosemary Sprig and Oregano Sprig into each hole. It looks very cute at the end, like a little forest on top of the Lamb. Season with Salt and Pepper.

Place Lamb in a large ovenproof roasting pan. Add Cannelloni Beans around the Lamb, then cover with the Chicken Stock. Tightly cover with foil and roast for 41/2 hours on 140 degrees or until meat is very tender.

Increase the oven to 200 degrees, uncover and baste the Lamb. Arrange the tomatoes, beams, asparagus and olives and baste, trying to get them in the juices. Roast the Lamb and vegetable for a further 20 minutes or until the beans ae tender. This is where you can add the vegetables you like maybe cauliflower, pumpkin, beetroot, broccoli or whatever you like.

By this stage you will have all the neighbours over and it will be time to set it on the stove to rest for 10 minutes. Now you realise you need more meat to feed the crowd that has gathered so this is where the rice comes in. I served it on a very thin bed of Brown Rice and there was not a skerrick left on the plates.

Enjoy,