Name: Lamb with sage and prosciutto
Cook time: 48720 min
Total time: 48720 min
Yield: 4
Ingredients: Lamb with sage & prosciutto; 1 large brown onion (200g), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 1 large carrot (180g), chopped coarsely; 1/2 cup cup (125ml) dry red wine; 1.5 kilogram lamb shoulder, bone in; 1/4 cup loosely packed fresh sage leaves; 4 clove garlic, sliced thinly; 12 thin slices prosciutto (180g)

Ingredients

Lamb with sage & prosciutto

1 large brown onion (200g), chopped coarsely

2 stalks celery (300g), trimmed, chopped coarsely

1 large carrot (180g), chopped coarsely

1/2 cup cup (125ml) dry red wine

1.5 kilogram lamb shoulder, bone in

1/4 cup loosely packed fresh sage leaves

4 clove garlic, sliced thinly

12 thin slices prosciutto (180g)

Method

Lamb with sage & prosciutto

1.Place onion, celery, carrot and wine into a 4.5-litre (18-cup) slow cooker.

2.Open out lamb and place on a board, fat-side down. Slice through the thickest part of lamb horizontally, without cutting all the way through. Open out the flap to form one large even piece; season, then scatter over sage and garlic.

3.Roll lamb up to enclose seasoning. Wrap prosciutto around lamb, securing with kitchen string at 2cm (¾-inch) intervals. Transfer lamb to cooker. Cook, covered, on low, about 8 hours.

4.Carefully remove lamb from cooker; cover to keep warm. Strain sauce into a medium saucepan. Discard solids.

5.Bring to the boil over medium heat; boil, uncovered, for 5 minutes or until sauce has reduced to ¾ cup. Drizzle lamb with sauce.