Slow Cooking
A perfect way how to cook a dinner without spending a lot of time on it. I am using the leg of turkey but you can also use legs of chicken or duck. I am not a fan of red meat and my repertoire of recipes in this area is shrinking but you could use lamb leg as well. The important ingredient is fresh rosemary. I am lucky as I am surrounded by rosemary bushes in our garden but fresh rosemary is now available in all supermarkets year round. The advantage of rosemary besides that it is a very healthy herb with anti-inflamantory properties, is the smell. By having the steak in the oven on low temperature for 3 hours the kitchen smells heavenly. I usually cook this way in the winter and when I am busy with other things as this dish needs very little of your attention.
- Heat the oven into 140°C
- Mix together olive oil, paprika powder, chopped rosemary, crushed garlic.
- Season the meat with salt and pepper.
- Rub the meat with the mixture of oil, paprika, rosemary and garlic
- Place the meat into an ovenproof dish together with lemon(optional), garlic and additional rosemary and little water alternatively white whine.
- Place in the oven and leave for 3 hours (Lamb leg 4-5hours, chicken legs 2hours). After half time you can add peeled small potatoes rubbed with oil and little salt.
- Check occasionally if there is enough liquid and pour over a little water or white wine when dry.
- In the end increase the heat to 220°C, add little water and roast for additional 15 min or until the skin becomes crispy.
I will serve it today with few potatoes and a large bowl of salad. It is also delicious with cooked red cabbage..if you have time.
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