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.

We used a shiraz-style wine in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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