Main content
LifeStyleFOOD.com.au

Slow-Cooked Balsamic and Garlic Lamb

Get the family over for this Greek marvel from Donna Hay.

Notes

Find out more about Donna Hay - fast, fresh, simple the show now.



Donna Hay – fast, fresh, simple, Harper Collins $39.99 www.donnahay.com

» Metric Converter

» Top Wine Matches For This Recipe

Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Slow-Cooked Balsamic and Garlic Lamb.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
17 comments • 50 ratings
Please login to comment
Posted by Sean180 • 6w ago • Report
HI
Cooked this for my party on Saturday night all raved about it - perfect
Thanks Donna
Posted by Jodie779 • 9w ago • Report
Hi all :) Are the temps for conventional or fan forced oven? Thanks
Posted by • 1y ago • Report
I love this recipe and I've become well-known for it! The only thing I change is that I only use 1 cup balsamic - I find that's enough - and 3.5 cups of stock - cause you can never have enough! But otherwise, I go by the old saying: "if it ain't broke / don't fix it!"
Posted by • 1y ago • Report
Fantastic crowd pleaser. I used a French la Creuset pot and no after taste of balsamic. I also used a good balsamic around $15 for 1/2 litre. Next time I will seal the pot with a dough as there wasn't a great deal of liquid left behind for the gravy. Nice one Donna.
Posted by • 2y ago • Report
Love the separating of fat using ice. Brilliant idea.
Posted by • 2y ago • Report
This dish does give a funny aftertaste if cooked in a metal pan. I tried both and found it a lot better cooked in ceramic. I think that the acid in the vinegar reacts with the metal. My family love this dish! Christine
Posted by Panda82 • 2y ago • Report
I made an interpretation of this last night in an electric slow cooker & it turned out really well!

I replaced 1kg shoulder with 2 large lamb loin chops I had in the freezer & I basically halved the all of the quantities. I used 4 sprigs of rosemary & 1/2 tablespoon minced garlic (jar). I replaced the chicken stock with beef stock & a good splash of red wine. I also added 2 red onions, 1 fresh bay leaf, 1 finely chopped carrot and 4 large brown mushrooms. I left it in the slow cooker for 6 hours. My partner & I loved it & I'll be adding it to my repertoire!
Posted by Susan683 • 2y ago • Report
Yes falling off the bone, but meat cooked that long will always fall off the bone. Did not care for the vinegary aftertaste. Next time will use half the vinegar and 2/3 stock.
Posted by Susan683 • 2y ago • Report
Yes falling off the bone, did not like the aftertaste. Next time will try half the vinegar and reduce the stock.'
Posted by Shirley73 • 2y ago • Report
This dish is an absolute winner!!! I wanted to give this five stars but everytime I tried to click in the stars I got 1, 3 etc., so am writing my comments this time. The meat was so tender and delicious everyone wanted more! Thanks heaps..Shirley
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now