Slow cooked lamb.

We have just come back from a holiday to Jordan.
It was wonderful! Petra was amazing, although a very long walk… I don’t think I have done 15,000 steps in one day before!! We did cheat on the way back and bought a golf buggy ride. (I have got sciatica and only managed the walk with a knee brace, gel and painkillers!)

We also swam in the Dead Sea, which is the weirdest feeling in the world. You have to lie on your back, I tried to turn onto my front and had to be rescued by the life guard! You can’t put your feet down and have to use a rope to stand up. Its like sinking into marsh mellows, not that I have ever done that!
We also went to Wadi Rum, which is the desert where they filmed Laurence Of Arabia, several sci fi films, and celebrity SAS. We impressed the guide by telling him that T E Laurence was killed and buried in Dorset and that he regularly used to ride his motor bike through Wimborne!

I must confess to having a secret crush on Foxy, from Celebrity SAS and hoped that he would come and take me away on a camel!! (In my dreams and his nightmares!)
Anyway, we stayed one night and they prepared us a ‘Bedouin’ Feast, which is where we got the inspiration for this meal.
They heat up stones until they are red hot then wrap lamb and chicken up next to them and bury them in the ground and leave them for as long as possible. They dig it up and serve it with roasted veg. When we tasted the lamb, it just melted in our mouths.

Having just had a new patio laid, we couldn’t dig a hole in the ground, so we used the slow cooker. The meat just fell off the bone and tasted really good. We had enough left to make wraps the next day.
Ingredients:
Leg of Lamb (or half a leg)
Potatoes
Onions
Carrots
Swede
Rosemary
Garlic
Stock
Seasoning

Method:
This is a bit of a hit and miss recipe! It’s one that we made up!
Sear the lamb in a frying pan
Make small holes in the meat and stuff with rosemary and garlic
Place in slow cooker
Prepare and chunk the vegetables, add to the slow cooker
Add as much stock as is needed to half cover the joint
Season
Cook on high for about an hour, then turn down to low for several hours until the potatoes are cooked and the meat falls away from the bone.
Serve in a bowl.