Slow cooker recipes

Lamb with sage and prosciutto

Sage, prosciutto and red wine? This decadent lamb dish has Italian flare.
Lamb with sage & prosciutto
4
812H

Ingredients

Lamb with sage & prosciutto

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.

We used a shiraz-style wine in this recipe.

Note

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